Beef Pastrami Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 lbs: Beef brisket,
1/2 cup: Salt,
1 tsp: Saltpeter,
4 tbsp: Black pepper, freshly ground
2 tbsp: Brown sugar, firmly packed
3 tbsp: Mixed whole pickling spice,
3 tsp: Ginger, ground
Directions:
Mix the Salt, Saltpeter, spices and Sugar together and then rub into
the Beef forcing it into the meat. Set into a pan, cover closely, and
put into the refrigerator or a very cool place. Turn every few days
for 3 weeks, then smoke over a barbecue pit or in a smokehouse --
over very low heat for 4 hours. It will keep well for some time in a
cool place. To prepare, cover with cold Water and cook until tender.
The length of cooking time depends on how long it was smoked. Barb
Day
Source from luhu.jp
the Beef forcing it into the meat. Set into a pan, cover closely, and
put into the refrigerator or a very cool place. Turn every few days
for 3 weeks, then smoke over a barbecue pit or in a smokehouse --
over very low heat for 4 hours. It will keep well for some time in a
cool place. To prepare, cover with cold Water and cook until tender.
The length of cooking time depends on how long it was smoked. Barb
Day
Source from luhu.jp
Tags
Meats