Raye Minor
06-19-2005, 08:10 AM
http://www.susanminor.org/images/smokers/sunsepa.gif
Pastrami Recipe
From jhurlbur
http://www.susanminor.org/images/smokers/sunsepa.gif
Brine Ingredients:
4 quarts of cold water
7 oz salt
3 oz Prague Powder #1 (pink curing salt available online under different names)
3 oz white sugar
6 bay leaves crumbled
2 tsp whole cloves
2 tsp garlic powder
2 tsp whole juniper berries
2 tbsp whole black peppercorns
Directions:
In one pint of water boil the following items for 3 minutes:
cloves
garlic powder
juniper berries
peppercorns
bay leaves
Let it cool.
Dissolve the following using the rest of the water in a non-reactive container:
salt
sugar
Prague Powder
Add the cooled spice mixture and brisket.
Pump the brisket with 10 percent of its weight with the cure. This step isn’t necessary if you don’t have a pump. Just leave it in the fridge for 5 days instead of 3.
Weigh down the brisket with a plate and a glass jar full of water so it is submerged and refrigerate at 36 to 40 degrees for 3 days.
Rub Ingredients:
1/3 cup of course ground pepper
1/3 cup of course ground juniper berries
¼ cup of course ground coriander
Directions:
Mix and rub it into the brisket.
Smoke with your favorite wood at 200 degrees for 3 hours.
Continue at 200 degrees until internal temp is 180
FTC for 2 hours with a few ounces of apple juice or water.
Slice very thin and make a sandwich!!
The cure is enough for two 5-7 lb briskets. If you are doing one brisket just half the cure recipe.
Click To Enlarge Pictures.
As it is going into the Bradley Smoker.
http://www.susanminor.org/Rayeimages/pastrami/pastrami-0.jpg (http://www.susanminor.org/Rayeimages/pastrami/pastrami.jpg)
Finished~~!
http://www.susanminor.org/Rayeimages/pastrami/pastrami1-0.jpg (http://www.susanminor.org/Rayeimages/pastrami/pastrami1.jpg)
The Eating~~!
http://www.susanminor.org/Rayeimages/pastrami/pastrami2-0.jpg (http://www.susanminor.org/Rayeimages/pastrami/pastrami2.jpg)
Pastrami Recipe
From jhurlbur
http://www.susanminor.org/images/smokers/sunsepa.gif
Brine Ingredients:
4 quarts of cold water
7 oz salt
3 oz Prague Powder #1 (pink curing salt available online under different names)
3 oz white sugar
6 bay leaves crumbled
2 tsp whole cloves
2 tsp garlic powder
2 tsp whole juniper berries
2 tbsp whole black peppercorns
Directions:
In one pint of water boil the following items for 3 minutes:
cloves
garlic powder
juniper berries
peppercorns
bay leaves
Let it cool.
Dissolve the following using the rest of the water in a non-reactive container:
salt
sugar
Prague Powder
Add the cooled spice mixture and brisket.
Pump the brisket with 10 percent of its weight with the cure. This step isn’t necessary if you don’t have a pump. Just leave it in the fridge for 5 days instead of 3.
Weigh down the brisket with a plate and a glass jar full of water so it is submerged and refrigerate at 36 to 40 degrees for 3 days.
Rub Ingredients:
1/3 cup of course ground pepper
1/3 cup of course ground juniper berries
¼ cup of course ground coriander
Directions:
Mix and rub it into the brisket.
Smoke with your favorite wood at 200 degrees for 3 hours.
Continue at 200 degrees until internal temp is 180
FTC for 2 hours with a few ounces of apple juice or water.
Slice very thin and make a sandwich!!
The cure is enough for two 5-7 lb briskets. If you are doing one brisket just half the cure recipe.
Click To Enlarge Pictures.
As it is going into the Bradley Smoker.
http://www.susanminor.org/Rayeimages/pastrami/pastrami-0.jpg (http://www.susanminor.org/Rayeimages/pastrami/pastrami.jpg)
Finished~~!
http://www.susanminor.org/Rayeimages/pastrami/pastrami1-0.jpg (http://www.susanminor.org/Rayeimages/pastrami/pastrami1.jpg)
The Eating~~!
http://www.susanminor.org/Rayeimages/pastrami/pastrami2-0.jpg (http://www.susanminor.org/Rayeimages/pastrami/pastrami2.jpg)