Yes, You Can: Make Your Own Pastrami

fatty and flavorful cut of meat

water

coarse sea salt

sugar

bay leaves

garlic

so of pickling spices

g each of coriander seeds and pepper berries

place your meat in double zip-lock bags. pour the brine into the press out the air

store in a bowl in your fridge

drain brine and pat dry. press the pepper and coriander seed into the surface of both sides of the meat