Beef Pastrami
67
67
Ingredients
| 6 | pounds |
beef brisket
|
|
| ½ | cup |
salt
|
|
| 1 | teaspoon |
salt
peter |
|
| 4 | tablespoons |
black pepper
freshly ground |
|
| 2 | tablespoons |
brown sugar
firmly packed |
|
| 3 | tablespoons |
pickling spices
|
* |
| 3 | teaspoons |
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.
Oceanside, United States
over 10 years ago
this is a joke