Smoked Beef Cheek Pastrami Bagel Sandwich

Beef cheek pastrami is not brisket pastrami in a smaller package. Beef cheeks contain more connective tissue, cook a little differently and set up remarkably well once chilled. That makes them especially useful for a pastrami bagel: smoky slices with a peppery crust, creamy mayonnaise and a crisp broccoli-apple slaw.

Disclaimer: This recipe originated from a past collaboration with Heinz Netherlands. This post contains Amazon affiliate links; as an Amazon Associate, I earn from qualifying purchases at no extra cost to you. All opinions remain my own.

I first made this recipe in 2018 for a Heinz Netherlands cooking challenge. The competition has long since ended, but the combination still makes sense. Horseradish cuts through the richness of the beef cheek, apple adds freshness and the slaw gives a soft cut of meat the crunch it needs.

What is beef cheek pastrami?

Beef cheek pastrami is cured beef cheek coated with a coriander-and-pepper rub, then smoked slowly until tender. Traditional pastrami is usually made from beef navel or brisket. This version follows the same broad sequence: cure, season, smoke and cook, but uses a smaller, collagen-rich cut with its own texture.

The finished cheek can be served warm, but I prefer it cooled for this sandwich. As the gelatin firms up, the meat holds together and becomes easier to slice. Warm the slices gently if you want, rather than reheating the whole cheek until it starts to fall apart.

Why beef cheeks work for pastrami

Cheeks are hard-working muscles. They start out firm and contain plenty of collagen, which is why a quick cook leaves them tough. Give them time at a steady smoker temperature and that collagen gradually turns into gelatin. The result is rich and tender without needing a large brisket. To obtain this texture and break the collagen you’ll need to use the low and slow technique. Read more about this Low and Slow cooking technique in the linked blogpost.

There is one practical complication. In Belgium, beef cheeks are often opened or cut during inspection before they reach the butcher’s counter. I’m not sure if this is a thing in other countries. But if yours are split, bring the pieces back together with butcher’s twine or a few toothpicks before applying the outer rub. This keeps too much peppery seasoning from collecting between the layers. Whole cheeks only need trimming and shaping.

Curing beef cheeks safely

The curing stage is where the magic happens: it transforms the raw beef cheek into authentic pastrami, developing that deep crimson color, firm texture, and distinct savory depth. Because beef cheeks are rich in dense muscle tissue and collagen, proper curing requires both patience and mathematical precision.

In this recipe, we use a dry equilibrium cure (EQ cure). Unlike traditional wet brining, which can dilute the meat’s natural flavors, dry curing uses an exact percentage of curing salt based on the precise weight of your trimmed meat. The curing mixture is sealed with the beef cheeks in a vacuum bag or food-safe zip-top bag, allowing the salts and aromatics to penetrate evenly over seven days in the refrigerator.

Precision here is non-negotiable:

• Weigh, don’t measure: Always use a digital scale accurate to 0.1 grams. A fraction of a gram matters when working with concentrated curing salts. A precision scale like this one on Amazon is really helpful for these projects!
• Strict temperature control: Keep your refrigerator between 34–38°F (1–3°C) throughout the entire 7-day cure. Curing does not replace proper refrigeration.
• Daily rotation: Massage and flip the sealed bag daily to redistribute the liquid that draws out and forms its own natural brine.
• The pellicle phase: After curing, briefly rinse the surface, pat the cheeks dry, and let them rest uncovered on a wire rack in the fridge for 12 to 24 hours. This creates a tacky outer layer (the pellicle) that helps the smoke and spice crust adhere perfectly.

Build a coarse pastrami crust

A great pastrami is defined as much by its peppery, aromatic crust (the bark) as it is by the tender meat inside. The backbone of any true pastrami rub is a 2:1 ratio of coarsely cracked black pepper and coriander seeds.

To achieve the ultimate signature bite, texture is key:

• Keep it coarse: Avoid pre-ground fine spices. Use a mortar and pestle or a spice grinder set to a coarse pulse. The cracked peppercorns and coriander seeds absorb the wood smoke and create that distinctive, crunchy bark.
• Balance the flavor: While pepper and coriander dominate, supporting notes of mustard powder, smoked paprika, garlic, onion, and a touch of brown sugar round out the sharpness and help with color formation.
• No added salt: Since the meat was already cured to exact salt levels during the 7-day curing process, the outer rub must be 100% salt-free.
• Press, don’t rub: Gently pack and press the spice mixture firmly onto all exposed surfaces of the dried beef cheek. Rubbing too aggressively can turn the spices into a paste or disrupt the tacky pellicle layer beneath.

Smoke the beef cheeks low and slow

Set up your grill or smoker for indirect heat at approximately 230°F (110°C). If you need a refresher on fire placement, airflow, and maintaining stable temperatures, start with my low-and-slow BBQ guide. Add a few chunks of beech wood (oak or hickory also work wonderfully with rich beef) and wait until the heavy startup smoke has cleared. The smoke should be light, translucent, and clean before the beef cheeks go on the grate.

Smoke the cheeks unwrapped for roughly three hours. Rather than relying on the clock, look for two visual cues: a deep mahogany color and a set crust (bark). Test this by gently scratching the surface with your finger; if the rub stays firmly on the meat and doesn’t wipe off, it is time to wrap.

Wrap and cook until probe-tender

Once the crust (bark) has set and won’t rub off, wrap the cheeks tightly in foil (or butcher paper) to lock in moisture and retain the rendered juices. Continue cooking until a thin probe slides into the thickest part with almost no resistance, like a hot knife through butter. While this typically occurs around 195–203°F (91–95°C), let tenderness be your ultimate guide, never rely on a single number. In the original test, one cheek reached peak tenderness in 5 hours, while the other took 6 hours at the exact same smoker temperature.

A water pan is optional rather than strictly necessary. While it can help moderate chamber temperature and increase humidity in draughty offset or kettle smokers, it won’t magically make meat juicy on its own. Check out my guide to using a water pan in a smoker to see when it genuinely helps and when it just adds an unnecessary variable to your setup.

How to build the pastrami bagel sandwich

A beef cheek pastrami sandwich needs contrast. The cheek is rich, soft and deeply seasoned, so piling it onto bread with another heavy topping makes the whole thing feel flat. This slaw brings acidity, crunch and a controlled hit of horseradish.

Broccoli, apple and horseradish slaw

Slice the raw broccoli very thinly, much as you would cabbage for coleslaw. Add julienned apple and fine red-onion slices. Dress them with cider vinegar, prepared horseradish, lime zest, a little sugar and salt. Let the slaw sit briefly, but do not leave it for hours before serving or you lose the fresh texture that makes it useful here.

Toast, layer and serve

Split and toast the bagels (or sandwich/bread if you prefer) so they can handle the filling. Add a modest layer of mayonnaise, followed by thin slices of chilled or gently warmed beef cheek pastrami. Finish with the slaw and serve before its dressing softens the bread.

Storing and reheating the pastrami

One of the greatest perks of making beef cheek pastrami is that it actually gets better after a night in the fridge. As the meat cools, the melted collagen firms up into a rich gelatine, making it effortless to cut paper-thin, deli-style slices.

To keep your pastrami and sandwich ingredients at peak quality, keep these tips in mind:

• Cooling and storage: Let the cheeks cool down promptly, wrap them tightly or place them in a covered container, and store them in the refrigerator at 40°F (4°C) or below. Always store the fresh broccoli slaw separately so the veggies stay crisp and the bread doesn’t get soggy.
• Slice only what you need: For optimal texture and moisture, leave the rest of the cheek whole in the fridge and slice only the portion you plan to serve.
• Gently rewarm the slices: Place your thin slices in a warm pan or skillet with a small splash of the reserved cooking juices (or beef broth) and cover with a lid for 1 to 2 minutes until steaming hot.
• Avoid harsh heat: Never boil, microwave on high, or aggressively crisp the slices in a hot pan. Beef cheek is loaded with delicate gelatine; heavy frying will cause the meat to fall apart completely instead of staying nicely sliced for your bagel.

Useful variations

Once you have mastered the core technique of curing and smoking beef cheeks, the fun really begins. The deep, beefy flavor of homemade pastrami is incredibly versatile and easily adapts to your personal taste. Below are a few ways to tweak the flavor profile, change up the cut, or serve the final product in a different style.

• Swap for rye bread: To bring this sandwich even closer to a classic New York deli pastrami profile, replace the bagels with thick-cut, toasted rye bread spread with spicy brown mustard.
• Switch to brisket: If you prefer traditional long pastrami slices, brisket flat is the go-to cut. Keep in mind that a full brisket is significantly thicker than beef cheeks and requires an adjusted curing formula, a longer curing time (up to 10–14 days), and a different smoking schedule.
• Experiment with wood smoke: Beech wood was used in the original recipe for its clean, balanced aroma. Oak is another fantastic option that complements the rich beef without overwhelming it. Avoid heavy wood like mesquite, as it can quickly overpower smaller cuts like cheeks.
• Serve low-carb or as a starter: Skip the bread entirely. Slice the chilled beef cheek pastrami wafer-thin and serve it plated over the crunchy broccoli, apple, and horseradish slaw as an elegant appetizer.
• Explore cold-cured charcuterie: If you enjoy cured and smoked meat projects, check out my smoked duck prosciutto guide. Unlike pastrami, which is hot-smoked and cooked until collagen melts, duck prosciutto is cold-smoked and air-dried. Understanding the distinct food safety protocols, target humidity levels, and temperature controls between hot-cooked and cold-dried meats is essential for any charcuterie enthusiast.

Beef cheek pastrami bagel recipe

Smoked Beef Cheek Pastrami Bagel Sandwich

Simon Vanbecelaere

Beef cheeks are dry-cured by exact weight, coated with a coriander-and-pepper rub, and smoked until probe-tender. Chill them for clean slices, then serve the pastrami on toasted bagels with broccoli, apple, and horseradish slaw.

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Prep Time 35 minutes mins

Cook Time 6 hours hrs

Curing and Pellicle Time 8 days d

Total Time 8 days d 6 hours hrs 35 minutes mins

Course lunch, Main Course

Cuisine American-inspired

Servings 4 sandwiches

Equipment

• Digital scale accurate to at least 0.1 gram
• Vacuum sealer and bag or food-safe zip-top bag
• Mortar and pestle or spice grinder
• Butcher's twine if the cheeks are split
• Wire rack and rimmed tray
• Grill or smoker set up for indirect cooking
• Instant-read or leave-in probe thermometer
• Mandoline or sharp chef's knife

Ingredients

 

US CustomaryMetric

 

1x2x3x

Beef cheeks

• 1.75 lb trimmed beef cheeks weigh after trimming and recalculate the cure if your weight differs

Dry equilibrium cure — 2.50% total curing mix

• 2.0 g Prague Powder #1 product must contain 6.25% sodium nitrite; weigh accurately and never substitute Prague Powder #2 or any other salt
• 0.63 oz non-iodized salt together with the Prague Powder this gives 2.50% curing mix by meat weight
• 0.28 oz brown sugar
• 1 tsp coriander seeds lightly crushed
• 1/2 tsp yellow mustard seeds lightly crushed
• 2 allspice berries crushed
• 2 juniper berries crushed
• 1/2 star anise crushed
• 1/4 tsp dried marjoram
• 1/4 tsp dried basil
• 1/2 bay leaf crumbled
• 1/8 tsp crushed red pepper flakes optional

Salt-free pastrami rub

• 3 tbsp coarsely ground black pepper
• 2 tbsp coarsely ground coriander
• 1 tbsp mustard powder
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp onion powder
• 1 tsp garlic powder

Broccoli, apple, and horseradish slaw

• 2 tbsp apple cider vinegar
• 1 1/2 tbsp prepared horseradish
• 1 1/2 tsp sugar
• 1 1/2 tsp finely grated lime zest
• 1/4 tsp fine salt
• 1/2 head broccoli sliced very thinly
• 1 crisp apple cut into thin matchsticks
• 1/4 red onion thinly sliced

For serving

• 4 bagels split and toasted
• mayonnaise as needed; Heinz Seriously Good Mayonnaise was used in the original sponsored recipe

Servings2x3x4x

Instructions

 

Calculate and apply the cure — start 8 days ahead

• Trim the beef cheeks and weigh exactly 1.75 lb (800 g). If your trimmed weight differs, stop and recalculate every curing ingredient from the actual meat weight using the percentages in the Notes. Do not estimate Prague Powder #1 by volume.
• Confirm that the package is Prague Powder #1 containing 6.25% sodium nitrite. Weigh 2.0 g Prague Powder #1, 18 g non-iodized salt, and 8 g brown sugar separately. Mix them thoroughly with the crushed cure spices so the curing salt is evenly distributed.
• Rub the entire cure mixture over every surface of the cheeks. Place the meat and every bit of remaining cure in a vacuum bag or food-safe zip-top bag. Seal the bag and label it with the date, meat weight, Prague Powder amount, and planned cooking date.
• Refrigerate at 34–38°F (1–3°C) for 7 days, turning and massaging the sealed bag once a day to redistribute the cure. Keep the meat continuously refrigerated and discard it if refrigeration control is lost or spoilage is suspected.

Dry and season

• Remove the cheeks from the bag. Rinse the surface briefly under cold running water and pat completely dry. Place them uncovered on a clean wire rack over a tray in the refrigerator for 12 to 24 hours, until the surface feels dry and slightly tacky.
• Combine all ingredients for the salt-free pastrami rub. If a cheek is split, tie it into a compact shape with butcher’s twine. Press the rub firmly onto all exposed surfaces. Do not add more salt or curing salt.

Smoke and cook

• Set up the grill or smoker for indirect cooking at 230°F (110°C). Add a few chunks of beech wood and wait until the heavy startup smoke has cleared and the smoke is light and clean.
• Place the cheeks on the grate away from direct heat. Close the lid and smoke for about 3 hours, until the crust is dark, dry, and does not wipe away. Maintain steady heat and do not use time alone to judge doneness.
• Wrap each cheek tightly in foil, keeping any collected juices with the meat. Continue cooking until a thin probe enters the thickest part with very little resistance. This often happens around 195°F (91°C); expect roughly 5 to 6 hours total cooking time.
• Remove the cheeks from the smoker and vent the foil briefly. For sliced pastrami, cool promptly in shallow packages and refrigerate at 40°F (4°C) or below. Do not leave the cooked meat at room temperature for more than 2 hours.

Make the slaw and assemble

• Whisk together the vinegar, horseradish, sugar, lime zest, and salt. Add the broccoli, apple, and red onion, toss well, and refrigerate until the bagels are ready.
• Slice the chilled pastrami thinly across the grain. If desired, warm only the slices you need with a spoonful of the reserved cooking juices until steaming hot.
• Toast the bagels and spread them with mayonnaise. Add the sliced beef cheek pastrami, finish with the broccoli, apple, and horseradish slaw, and serve immediately.
  

Notes

Fixed food-safety formula: This version is written for exactly 1.75 lb (800 g) of trimmed beef cheeks and Prague Powder #1 containing 6.25% sodium nitrite. The cure uses 2.0 g Prague Powder #1, equal to 0.25% of the meat weight. It contributes 2.0 × 0.0625 = 0.125 g, or 125 mg, sodium nitrite. 125 mg ÷ 0.8 kg = 156.25 mg/kg, conventionally expressed as 156.25 ppm ingoing nitrite. This is below the USDA-FSIS maximum of 200 ppm stated for immersion-cured or pumped whole-muscle meat products; this recipe uses the more conservative 156 ppm level commonly applied to curing formulations.

Formula for a different meat weight: Weigh the trimmed cheeks in grams. Prague Powder #1 = meat weight × 0.0025. Plain non-iodized salt = meat weight × 0.0225. Brown sugar = meat weight × 0.01. Example for 1,000 g meat: 2.5 g Prague Powder #1 + 22.5 g plain salt + 10 g brown sugar. Together, Prague Powder and plain salt equal 2.50% of the meat weight. Recalculate from the actual weight; do not rely on WPRM’s serving multiplier for curing ingredients.

Use only Prague Powder #1: The formula assumes a standardized product containing 6.25% sodium nitrite. Do not use Prague Powder #2, Himalayan pink salt, European Colorozo at 0.6%, Tender Quick, or an unlabelled curing mix. Those products have different compositions and require different formulas. Store curing salt clearly labelled and separately from ordinary salt.

Process controls: Keep the meat at 34–38°F (1–3°C) throughout the 7-day cure. The cure time is written for individual trimmed cheeks, not a thick rolled roast. If the pieces are substantially thicker, frozen, stacked, or bound together during curing, this schedule is not validated. Cure the cheeks separately and tie them only after curing.

Cooking: Smoke at approximately 230°F (110°C), then wrap and continue cooking. The whole-muscle beef safety reference is 145°F (63°C) followed by a 3-minute rest, but beef cheek remains tough there. Continue to approximately 195°F (91°C) and confirm that a probe enters with very little resistance.

Cooling and storage: Refrigerate cooked meat within 2 hours and keep it at 40°F (4°C) or below. For faster cooling, divide or wrap the cheeks separately rather than stacking them in one deep container. Use refrigerated cooked leftovers within 3 to 4 days or freeze them. Keep the slaw separate from the meat and bread.

 

Keyword beef cheek pastrami, beef cheek sandwich, pastrami bagel, smoked beef cheeks

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