beef pastrami

Categories
Meat
Yield
4 servings
MeasureIngredient
6 pounds Beef brisket
½ cup Salt
1 teaspoon Saltpeter
4 tablespoons Black pepper; freshly ground
2 tablespoons Brown sugar; firmly packed
3 tablespoons Mixed whole pickling spice
3 teaspoons Ginger; ground

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

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