by Epicurohn » Tue May 31, 2005 3:36 pm
Pastrami
Cure:
5# Beef Brisket
in the following brine for 10 days:
1 Tbsp Penzeys Pickling Spice
2 Qt Filtered Cold water
1 cup non-iodized salt
� cup sugar
10 garlic
1 tsp paprika
2 tsp Cure #1
Pump 5% of green weight with brine. Place rest of brine in plastic bag with brisket in it. Close and place in 38�F fridge. Remove from brine wash with fresh water. Place in two changes of fresh water overnight, in refrigeration. Drain all water, place in plastic tub for 2 days in the fridge.
Remove from fridge, let it drip dry for 2 hours. Place in pre-heated 130�F smoker until surface is dry (2 hrs). Close dampers to �, raise temp to 220�F and put 4 hours of dense smoke. Remove from smoker, wrap in foil, and transfer to pre-heated 350�F oven until internal temp of 220� (1 hr). Remove from smoker and let it cool to room temp. Place in fridge overnight.