Pastramized Beef
Yield
4 servingsPrep
3Cook
4 hrsReady
3Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
beef brisket
|
|
| ½ | cup |
salt
|
|
| 1 | teaspoon |
saltpeter
|
* |
| 4 | tablespoons |
black pepper
freshly ground |
|
| 2 | tablespoons |
brown sugar
firmly packed |
|
| 3 | tablespoons |
pickling spices
|
*
|
| 3 | teaspoons |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
beef brisket
|
|
| 118 | ml |
salt
|
|
| 5 | ml |
saltpeter
|
* |
| 6E+1 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
brown sugar
firmly packed |
|
| 45 | ml |
pickling spices
|
*
|
| 15 | ml |
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.
A large goose may be also treated this way to make a delicious treat.
