Recipes by Borniak

Recipes by Borniak

Pastrami

Pastrami, always exceptionally tasty, turns out to be surprisingly simple to prepare using a Borniak smoker. The beef, gently salted and seasoned, then marinated and smoked for a long duration, acquires an intense, slightly spicy flavor. Served in a classic style on a slice of bread, pastrami pairs perfectly with sauerkraut, mustard, and pickled cucumbers. Although time-consuming to prepare, this dish rewards with a unique combination of intense spices and excellent quality meat, providing unforgettable taste experiences.

INGREDIENTS

  • 2 kg of beef brisket

Marinade (for 2 kg of meat):

  • 40 g of curing salt
  • 20 g of garlic powder
  • 20 g of onion powder
  • 70 g of black peppercorns
  • 20 g of coriander seeds
  • 30 g of mustard seeds
  • 200 g of brown sugar
  • 10 g of ginger powder

Rub:

  • 15 g of coarsely ground black pepper
  • 8 g of coarsely ground coriander seeds
  • 5 g of coarsely ground mustard seeds
  • 2 g of dried thyme
  • 4 g of garlic powder

TOOLS

RECIPE

Preparation:

Marinade preparation:

  1. Grind all marinade ingredients into a powder using a coffee grinder or mortar and pestle.

Curing the meat:

  1. Thoroughly rub the meat with the prepared curing mix.
  2. Vacuum seal the meat.
  3. Store in the fridge for 10 days.

Preparing for smoking:

  1. After 10 days, thoroughly wash the meat to remove excess marinade.
  2. Generously rub the meat with the rub spices.

Smoking process:

  1. Preheat the Borniak smoker to 130 °C.
  2. Fill the smoke generator with alder chips.
  3. Place the meat in the heated smoker and smoke in the smoke for 60 minutes.
  4. Turn off the smoke generator and leave the meat in the smoker for 8 hours until it reaches an internal temperature of 70 °C.
  5. After reaching a temperature of 70°C inside the meat, reduce the temperature in the chamber to 70°C

Cooling and packing:

  1. Allow the pastrami to cool after smoking.
  2. Vacuum seal the meat again.
  3. Store in the fridge for another 5 days to allow the flavors and aromas to fully develop.
  4. After this period, the pastrami is ready to be taken out and sliced for sandwiches. Enjoy your meal!

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Frequently Asked Questions

We hope to inform you as best as possible about the (im)possibilities of our smoker ovens. Do you have pressing questions that are not listed here? Please contact us!

Most classic smokers still work with charcoal and briskets to provide a less constant release of smoke. The inside of the smokers are also often made of plastic. And that makes a big difference compared to the Borniak smokers. The Borniak smokers are well insulated, so you can also smoke at -5 or -10 degrees Celsius. On the other hand, the Borniak smoker retains more and better heat because of the stainless steel interior. Let’s be honest, because of these great advantages we may be more expensive to purchase, but you will have a quality oven at home. Over the past 10 years, Borniak has mainly focused on the quality and further development of the oven and we are happy to continue this!

Of course! The great thing about a smoke machine is that you don’t have to be a star chef to use a smoker. Every hobby chef can use the standard smoker, but for the professional chef we recommend the larger models!

If you want to get started with your new smoker, you need smoke moth! You can’t actually smoke without a smoke moth. The effect of the smoke moth is therefore great. Here you can give your dish a unique or personal touch with the different flavors. This way you can experiment yourself with our recipes and different wood or fruit chips. 

We have five types of fruit chips and four types of wood chips. Did you know that you will receive a standard smoke moth from us as a gift when you purchase a smoker? This way you can start smoking right away! news.  

After the smoker has been delivered to your home, you can place it in the desired location, for example in the outdoor kitchen. To get started with your new acquisition, you need at least one power point. The power cord of the Borniak smoker is approximately 150 cm long, so you may need an extension cord to get the smoker in the right place. Once the oven is ready, you can start smoking! Then follow the next steps;

  • When you have chosen a tasty dish, fill the smoke generator with the desired type of smoke moth/flavor.
  • You place the meat, fish, poultry, snack, vegetables or fruit in the smoker.
  • You then set the smoker to the desired temperature via the digital control panel. Good to know; We also have smokers with a timer, where you can set the time for smoking, heating your meal(s) and even the ventilation of the smoker. 
  • When the time has expired you can remove your dish from the smoker; enjoy your meal!