Saturday, May 12, 2012


Pastrami is like beef bacon, cured in brine for a week and then smoked to tasty perfection and sliced thin. Use it to top a boar burger or fry it up with some eggs. It goes nicely with sauerkraut and pickles.

1-2 lbs Brisket
4 cups water
3 tbsp kosher salt

Pickling Spice:
2 tbsp minced garlic
2 tsp black peppercorn
2 tsp mustard seeds
2 tsp hot red pepper flakes
2 tsp ground nutmeg
2 tsp ground cinnamon
1 bay leaf
1 tsp ground clove
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground allspice

Bring water to a boil and add salt until dissolved. Remove from heat and pickling spice ingredients. Let steep for 1 hour. Put meat in a glass baking dish and cover with brine (pickling spice and water mixture). cover and leave in fridge for at least a week, turning half way through the brining process.

Smoke at 200-250 for 2 hours, turning once. Use a mild wood, such as maple. Once done let cool. Freeze pastrami to make slicing easier. I use an electric meat slicer.

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