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Pastramized Beef


6 lb beef brisket
1 teaspoon saltpeter
2 tablespoon brown sugar; firmly packed
3 teaspoon ginger; ground
1/2 c salt
4 tablespoon black pepper; freshly ground
3 tablespoon mixed whole pickling spice

Yield: 4 servings

Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. A large goose may be also treated this way to make a delicious treat.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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