Pastrami

Homemade pastrami recipe built from a variety of sights.  Main  Pastrami is a smoked corn beef /meat.  Trim off areas of heavy fat.  

 One sight which is a good reference is www.girlscangril.com

Ingredients : recipe is for 1kg meat

Brine

• 1kg  beef brisket, chuck roast, venision, turkey breast
• 0.5l (500g) water
• 32g Kosher Salt (~2% of meat plus water weight)
• 3.75g #1 Insta Cure (0.25% of meat plus water weight)
• 6g peppercorns
• 3.5g coriander seeds 
• 1.5g fennel seeds
• 10g whole allspice
• 10g cardamom pods
• 4g  whole cloves 
• 3g garlic powder
• 10g mustard seed 
• 100g of brown sugar
• 6g Juniper Berries 
• 1.5g crush red pepper
• 3 bay leaves
• 1 cinnamon stick
• 1 anise star 

Rub

• 15g peppercorns 
• 7.5g coriander seeds
• 6g juniper berries
• 25g brown sugar
• 1g red chile flakes
• 2g granulated garlic

1. Trim the brisket to remove any thicker parts of fat.  Keep fat to about 1/4" thick.
   
2. Mix brine ingredients and add to 1/2 the water.  Heat water til all salts are dissolved.   Simmer for 20 mins.  Add the rest of ice cold water.  Let cool to 80F or less.  Place brisket in container and cover with brine.  Can put brisket in a vacuum bag with brine.  Lightly vacuum and seal.  Place in refrig for 5 days, flipping twice a day.
   
3. Grind rub ingredients.  Take brisket out of bag, rinse and pat dry.  Rub with spices.  
4. Heat smoker to 225F.  Smoke til internal temp is 210F.  About 8 to 10 hours.