Smoked Pastrami

Recipe Ingredients

4 lbs	1816g / 64oz	Beef brisket - cut into flats and t
6		Water
2 1/2 lbs	1135g / 40oz	Salt
1/2 lb	227g / 8oz	Brown sugar
2 teaspoons	10ml	Saltpeter - (sodium nitrate)
3 tablespoons	45ml	Pickling spice
1 tablespoon	15ml	Garlic - minced
		Into a large ceramic or food-grade plastic pot.

Recipe Instructions

Boil pickling spice and garlic in a saucepan, allow to cool. Mix salt, molasses and nitrates in cold water to dissolve. The brine should float an egg. Add boiled spices. Pour mixture over meat until it shifts and starts to float.

Place a plate and weight on the meat to keep it fully covered with cure and put in a cold (less than 38F) place for 7 - 10 days. Inspect and repack every two days.

Take from cure and rinse then air dry.

I smoked them over hickory (220 +/- 30F) for about 15 hours. The pastramis were dryer than the brisket because the cure removes water but they were still plenty moist and oozed juice when stuck with the fork.

Source:
Luhr-Jensen

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