Title: Beef Pastrami
Categories: Meat
Yield: 4 Servings
| 6 | lb | Beef brisket |
| 1/2 | c | Salt |
| 1 | ts | Saltpeter |
| 4 | tb | Black pepper; freshly ground |
| 2 | tb | Brown sugar; firmly packed |
| 3 | tb | Mixed whole pickling spice |
| 3 | ts | Ginger; ground |
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. Barb Day