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LOCATION: Recipes >> Preserving Meats >> Pastrami 02

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Pastrami

6 lb 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

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.

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