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LOCATION: Recipes >> Preserving >> a beef brisket and you want to trim off almost all the top fat. There

Print this Recipe    a beef brisket and you want to trim off almost all the top fat. There

will still be some marbling, but this is not barbecue, so you don't
want the bottom or all the fat. This is pastrami which, while never
hot, should reek of garlic:


One 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. See if you can dig a copy of "Save The Bones For Henry
Jones" written by Danny Barker, Vernon Lee, and - of course! - Henry
Jones and eat your heart out. There won't be much left for poor Henry
("'cause Henry don't eat no meat") since pastrami, like ice cream, has
no bones - but I'll save the silly humor of those days for another
time.

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