From: "Jack Waiboer" <jack@cchat.com>
Subject: [bbq] Pastrami ?


Hey Porch Gang,

I'm trying out Dan Gill's Pastrami Rec. this week.  I've compared the
ingredients to Ackerman's and the amount of salt is quite alot different.
Dan's has much more salt.  The process calls for two days in the brine if
you are going to cook it right away, which I plan on doing.  My question is
has any one done this process and do I need to soak the brisket before I
smoke it?  Thanks in advance,

Jack
Smokin' Lazy in Chucktown

With a  little effor, maybe I can conuse you even more.  Below is the recipe
I use from Rich Thead. I'm not sure  how it compares, but it works.  No, I
don't soak it after brining as that would remove the cure you just put into
it.
Ed
esp@snet.net
http://pages.cthome.net/edhome


What is pastrami and how do I make my own?


For best results, use trimmed briskets.





Start with a curing brine.  This recipe comes from [3] and makes enough for
25 lbs of meat.





5 quarts ice water (about 38-40F)

8 oz.  salt

5 oz.  Prague Powder #1

5 oz.  powdered dextrose

1 Tb garlic juice



Prepare and cure as for corned beef.



After curing, remove from brine and rub liberally with cracked black pepper
and coriander seeds.



Smoke at 140F until the meat is dry and then increase smoker temperature to
200-220F and hold until internal temperature of meat reaches 170-180F.



Chill overnight before using.  This meat is fully cooked.




