HOME-CURED BEEF PASTRAMI
Steps:
- In pot large enough to hold brisket, combine 1 gallon/4 liters of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled. Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 2 days if it's thin, a third day if it's thick. Remove brisket from brine and rinse thoroughly. Refrigerate it for another day uncover. So this is what I do when I want both smoke and long slow cooking. I smoke the meat for a couple hours. Then I transfer it to a 200 to 250 degree oven to finish. With this pastrami, I would cook it in the oven for 30 to 60 minutes to bake the smoke on, and then cover it with foil and 1/2 cup of water and cook it for another 2 to 4 hours till it's tender (the water is to make sure there's plenty of steam).
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Felix Bello
[email protected]Overall, this is a great recipe for pastrami. It's easy to make and the results are delicious. I would definitely recommend this recipe to anyone who loves pastrami.
Rebbecca Lotts
[email protected]The pastrami was a bit too fatty for my taste, but it was still good. I would recommend using a leaner cut of beef next time.
stratospro61 gamer
[email protected]The pastrami was a bit too spicy for my taste, but it was still good. I would recommend using less chili powder next time.
THREANA ANDREWS
[email protected]This is a great recipe for pastrami! The meat was very tender and the flavor was amazing. I would definitely recommend this recipe to anyone who loves pastrami.
James Dengu
[email protected]I've been making pastrami for years and this is by far the best recipe I've ever used. The pastrami was so tender and flavorful. I will definitely be using this recipe again and again.
MD Atikur
[email protected]This was my first time making pastrami and it turned out great! I was really impressed with how easy it was to make. I will definitely be making this again.
Yousuf Bbosa
[email protected]The pastrami was a little dry, but the flavor was good. I think I might have overcooked it a bit.
rahmat safl
[email protected]This pastrami was a bit too salty for my taste, but overall it was still a good recipe. I would recommend using less salt next time.
Edward kisusu
[email protected]I've made this pastrami several times now and it's always a hit. It's the perfect combination of smoky, savory, and sweet. I highly recommend this recipe.
Emmanuella Orlu
[email protected]This recipe is a keeper! The pastrami was so easy to make and it turned out so delicious. I can't wait to try it again with different spices.
Amina Ziyanda
[email protected]I'm not a big fan of pastrami, but I thought I'd give this recipe a try. I was pleasantly surprised! The pastrami was really good. I especially liked the smoky flavor.
Barbara Hall
[email protected]This pastrami was a huge hit at my party! Everyone raved about how tender and flavorful it was. I'm so glad I found this recipe.
prince bello
[email protected]My family loved this pastrami! It was so easy to make and it tasted amazing. I especially liked the way the spices blended together. I will definitely be adding this recipe to my regular rotation.
Musa Annur
[email protected]OMG! This is the most delicious pastrami I've ever had! I followed the recipe exactly and it turned out perfect. The meat was so tender and flavorful. I will definitely be making this again and again.