Pastrami Beef Cheek Lumpia

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Prep Time: 5-7 Days | Cook Time: 4-6 hrs Ingredients

Prep Time: 5-7 Days | Cook Time: 4-6 hrs

  • Lumpia Wrappers
  • Swiss Cheese


  • 1 1/2 gallons of water
  • 4-5 lbs of ice
  • 3 c of Kosher salt
  • 1 1/2 c white sugar
  • 2 tbsp pink curing salt
  • 1 whole garlic, cloves
  • 1/4 c pickling spice
  • 1 tbsp coriander seeds
  • 1 tbsp mustard seeds
  1. Add brine mixture to a pot on medium/low heat and simmer till salts and sugars are dissolved
  2. In a @thebriner bucket add ice and brine mixture to cool
  3. Place beef cheeks in then into fridge and brine for a week
  4. Remove from brine and pat dry
  5. Used olive oil as a binder then season w/ SPG and insert your @meatermade wireless meat thermometer in and set temp to 205
  6. Smoke at 225-250 till you form a good bark 4-6 hrs
  7. Then in a pan pour in about 2cups of beef broth then place beef cheeks in and cover. Rack is optional I just tried a different method than I normally do to see if it made a difference to try and preserve the bark but it didn’t come out as juicy so mid way I removed the rack to let it braise.
  8.  Cook for another 2-4 hrs until internal temp was 205 or until probe tender. Then let rest for an hour.
  9. Roll them up in Lumpia wrappers you find at most Asian markets and add some Swiss cheese
  10. In my @hexclad pot w/ peanut oil at 350 degrees fry lumpia for 1-2 mins until golden brown
  11. Serve w/ whole mustard grain and @melindasfoods Habanero Honey Mustard pepper sauce

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