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Ингредиенты

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Инструкции

  1. In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add in dry spice mix and steep for 1 hour. Place the brisket in a glass or possibly plastic container. Pour the seasoned brine to cover the brisket completely. Cover and chill for 3 weeks, turning the brisket every couple of days.
  2. Preheat the smoker.
  3. Combine the crushed juniper berries and grnd black pepper in a small bowl. Using the palm and heel of your hand, press two-thirds of the berry and pepper mix into the brisket. Press the remaining mix into the other side. Place the brisket in the smoker and smoke for about 4 hrs. Remove from the smoker and cold for 30 min.
  4. Place the brisket in a large Dutch oven, cover with water and place over medium heat. Bring the liquid to a boil, reduce to a simmer and cook for two hrs. Remove from the pan and cold completely. Slice into thin slices and serve.
  5. This recipe yields about 4 pounds pastrami.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1893g
Calories 866  
Calories from Fat 82 9%
Total Fat 9.82g 12%
Saturated Fat 1.07g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 85067mg 3544%
Potassium 1249mg 36%
Total Carbs 201.51g 54%
Dietary Fiber 11.0g 37%
Sugars 161.46g 108%
Protein 10.61g 17%
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