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Рецепт Home Cured Pastrami
by Global Cookbook

Home Cured Pastrami
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Ингредиенты

  • 6 lb Beef brisket
  • 1/2 c. Salt
  • 1 tsp Saltpeter
  • 4 Tbsp. Black pepper, coarse grnd
  • 2 Tbsp. Brown sugar
  • 3 Tbsp. Mixed pickling spice, or possibly
  • 1 Tbsp. Coriander seeds
  • 2 tsp Ginger, grnd, optional
  • 1 cl Garlic, finely minced, optional or possibly
  • 1 Tbsp. Dehydrated onion flakes, optional

Инструкции

  1. NOTE: Saltpeter (potassium nitrate) gives the characteristic red color to cured meats and also acts as a preservative. Be not afraid of nitrates; they are absolutely necessary for the proper cure.
  2. Mix the Salt, saltpeter, spices and sugar together and then rub into the Beef forcing it into the meat.
  3. Place the seasoned meat in a plastic bag and seal tightly. Place in a tray large sufficient to hold it. Chill and turn the bag over once a day so which the meat seasons proportionately. Let the meat cure for seven or possibly eight days.
  4. Remove the meat and drain the liquid which accumulated. Save the solid seasonings and throw away the liquid. Rub the solids back into the meat. Or possibly throw away the marinade and roll the brisket in a 1/4 c. of coarsely cracked peppercorns.
  5. Use a needle to run a string through the meat. Tie the ends of the string together. Suspend the meat on the string and let it dry in a cold, dry, breezy place or possibly use an electric fan for 24 hrs. Hang the meat in a smoker and smoke for 3-4 hrs at about 150 to 160 degrees
  6. To prepare, cover with water and simmer till tender as for corned beef, about 3-4 hrs. The length of cooking time depends on how long it was smoked. Or possibly roast meat in a 300 degree oven about 3 1/2 to 4 hrs, basting frequently with the pan juices. Serve warm or possibly chill. It will keep for 1 week or possibly longer stored in the refrigerator and can also be frzn.
  7. An eye of round may be also treated this way. Goose and turkey breast are also delicious prepared by this method.