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LOCATION: Recipes >> Preserving Meats >> Pastrami 01

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6-8 pound beef brisket, trimmed of excess fat
4 ounces Prague Powder #1
6 ounces kosher salt
1 tablespoon garlic juice
4 ounces powdered dextrose
1 gallon water, chilled

Dissolve all ingedients in water except, of course, the brisket.
Pump brisket to 15% of weight, working along the grain at 2 inch
intervals. Cover with remaining liquid and keep in the fridge at
40 F for 3 or 4 days, turning occasionally, but always keeping the
beef covered with liquid.

Remove from fridge and coated liberally with cracked pepper and
coriander. That might make it kinda hot, but not for anyone who
has even bitten into a Scotch Bonnet. Dry in a 130 F smokehouse
until internal temperature reaches 105, then smoke lightly for a
couple of hours - just enough smoke to redden the outside slightly.
Then raise the smokehouse temperature to 220 and let it go until
the internal temperature of the brisket reaches 175. Let it bloom
and cool at room temperature for a couple of hours and pack it in
the fridge overnight.

Slice thin, pile it on some rye with a nice hot mustard and a side
of kosher dill.


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