Mix up this simple homemade pastrami rub recipe to use as a dry rub on smoked corned beef brisket or to make smoked turkey pastrami and more!

This recipe is super simple to make with (mostly) staple pantry spices. You will need a spice grinder or grinding stone for this recipe. 

Most spices for this rub can easily be found at your local grocery store, however, juniper berries (what we make gin from) can be harder to find. Purchase these online via amazon etc. 

This recipe uses juniper berries, black peppercorns, mustard seed, coriander seeds, smoky paprika, and brown sugar. I only add salt if its not going on a corned beef brisket. 

Why no salt? Corned beef briskets are cured in a salt water brine and are VERY salty. For traditional pastrami no salt is needed. If using for turkey or other red meats, add salt to the rub. 

Grind any of the spice seeds in the grinder. Keep the black peppercorns and juniper berries slightly coarser than the other spices before mixing. 

Once the mix is fully combined it should be one cohesive mixture. Store in a glass jar or airtight container for months in a spice drawer. 

Use this on poultry, beef, pork, or anything you desire! It's great on larger beef cuts like tomahawk steaks or even on smoked beef ribs too. 

Find more rub recipes and how to make your own homemade smoked corned beef (aka pastrami) and turkey pastrami via the link below! 

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