Pastrami

Delicious Pastrami

Author

Dante Arnaes

Prep Time: 24:00

Recipe Time: 24:00

Temperature : 159.8F / 71C

Ingredients

• 6 pound brisket
• 1 tbsp coriander
• 1 tbsp black pepper
• 1 tbsp mustard
• 1 tbsp red chili flakes
• 1 tbsp allspice berry
• 1 tbsp cloves
• 1 tsp groundmace
• 1 Tsp ginger
• 1 stick cinnamon
• 2 bay leaves
• 2 Gallon water
• 1 1/2 cup salt
• 1 cup sugar
• 4tsp curing salt
• 10 gloves garlic

Directions

1. Mix all the ingredients except the meat in half of the water and bring to a boil. Put in a container with the rest of the water and put the meat, leave a week in the fridge. After a week, smoke the meat for 6 hours at 110C/230F. Remove meat, package and cook in sous vide for 24h at 71/C160F.
2. Smoke
3. Sous vide

Finishing Steps