Thread: Pastrami
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Old 05-04-2008, 12:32 PM   #8
barfly
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Join Date: 06-25-04
Location: Long Island, NY
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I brined a 5# flat as follows for 3 days:

1 gallon water
1 1/2 cups kosher salt
1 cup sugar
1 Tsp pickling spice
8 tsp praque powder (pink salt)
1/2 cup packed brown sugar
1/4 cup honey
5 cloves garlic, minced

rinsed and patted dry, toasted 1 Tsp coriander seeds, 1/2 Tsp black peppercorns, 1/2 Tsp green peppercorns ground in a mortar & pestle (don't have a real spice grinder yet and could probably do a much better job if i had one), rubbed liberally, into the smoker and taken to 170... nice jewish rye, mustard and homemade sauerkraut. some thought it could use more time in the brine, perhaps a bit more pepper, (it's a learning curve),

thanks to willie b's southern pride and wills and erics critique.
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