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PASTRAMI

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heat and serve with celery pepper relish

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Ingredients

  • BRINE:
  • 2 # moose brisket
  • 10 cups cold water
  • 1/2 cup br. sugar
  • 1/2 cup Kosher salt
  • 1 tbsp. pink salt e.g. DQ curing salt or Prague Pulv.
  • 2 tsp. toasted coriander seeds
  • 1 " cinnamon stick toasted and crushed
  • 1/2 tsp. fennel seeds
  • 10 whole cloves
  • 1/4 tsp. red pepper flakes
  • 2 bay leaves
  • RUB:
  • 3 tbsp. juniper berries
  • 1 tbsp. sugar
  • 4 tsp. pepper corns
  • 4 tsp. coriander seeds
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. chili flakes

Details

Preparation

Step 1

Boil 2 cups water and dissolve sugar, salt and Pink salt. Pour into crock and add remaining herbs and spices. Submerge brisket, cover, and refrigerate for 3 days.
Remove brisket and reserve the brine. Pat dry. Coarsely grind rub spices
Smoke 170F for 4 hrs.
Boil brine, skimming. After smoking, vacuum seal meat with 4 cups brine and cook in water
or
Place smoked meat on rack in roaster. Add 1" water to pan. Cover tightly and cook 3 hours at 225F

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