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Pastrami Brine/Pickling & Recipe for the meat Recipe

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This recipe for Pastrami Brine/Pickling & Recipe for the meat is from Charmaine's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. Black Peppercorn Whole
1 Tbsp. Coriander Seeds
1 Tbsp. Mustard Seeds

Toast until brown, & make sure you move seeds around. Cool & crush lightly.
Add to this mixture:
1 Tbsp. Red Chili Flakes
1 Tbsp. Allspice Berries (found them at Down to Earth in the self serve spice section)
1 Tbsp. Whole Cloves
1 tsp. Ground Ginger
1 tsp. Ground Mace
3-4 Bay Leaves, ripped up
1 stick Cinnamon Stick, broken up by your hands

Stir altogether, set aside (this is your pickling spice mix, you can make a whole lot for later use).
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BRINE:
1 gallon Water
1 1/2 cups Kosher Salt
1 cup Sugar
4 tsp. Pink Curing Salt
10-12 cloves Garlic, crushed with skins
1/4 cup Pickling Spice (see above)
1 large Brisket (don't matter on size because you can brine more than one)

Boil to dissolve salt & sugar and let cool completely.
Once cooled, pour into ziplock bag with the brisket (trimmed).
Leave in refrigerator for 6 days, make sure meat is completely submerged or you can rotate meat as much as possible during the day.
After the 6 days: Rinse meat & pat dry.
Add a little bit of mustard all over meat so the rib that you will be making will stick to it.
Directions:
Directions:
RUB:
6 Tbsp. Black Peppercorns
6 Tbsp. Coriander Seeds

Toast and crush into a nice rub. Let cool.
Sprinkle rub onto meat & press into meat.
Smoke on grill or you can bake it in oven with some liquid smoke at 250ºF for 3 hours (depends on how much meat your smoking), color should be light brown.
Wrap in foil tightly & increase temperature to 350ºF for 4 hours or more (inside should be 205-210)
Let cool for 2 hours & refrigerate then slice into thin slices depending on what you like.
Number Of Servings:
Number Of Servings:
15-20
Preparation Time:
Preparation Time:
1 whole day
Personal Notes:
Personal Notes:
*****I tried this recipe and it turned out well. Maybe next time I might cut the salt a little and then add fresh Cilantro to the brine for an interesting flavor. On its own its nice and not as salty but still there is a salt taste.

 

 

 

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