beef pastrami

Categories: Meat
Yield: 4 servings

Measure	Ingredient
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