PASTRAMIZED BEEF

03.07.2008 | Author: Cook | Posted in Brisket
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PASTRAMIZED BEEF


Servings: 4
Ingredients: 

  • 6 lb Beef brisket
    • 

  • 1/2 c  Salt
    • 

  • 1 t  Saltpeter
    • 

  • 4 T  Black pepper; freshly ground
    • 

  • 2 T  Brown sugar; firmly packed
    • 

  • 3 T  Mixed whole pickling spice
    • 

  • 3 t  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. A large goose may be also treated this way to
make a delicious treat.

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