Pastrami
Ingredients
- 6 pound beef brisket
- 1 ts saltpeter
- 2 tb brown sugar; firmly packed
- 3 ts ginger; ground
- 1/2 c salt
- 4 tb black pepper; freshly ground
- 3 tb mixed whole pickling spice
Instructions
Mix the salt, saltpeter, spices and sugar together and then rub into the beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold water and cook until tender. The length of cooking time depends on how long it was smoked.