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Pastrami- Wisconsin


Ingredients:

5 lbs brisket or sirloin tip
1 Tbs Cayenne
1 Tbs Garlic Powder
2 qts Water
1 tsp Prague Powder #1
2 Tbs black pepper, coarsely ground
2 Tbs of pickling spice

Directions:

Pump the meat to 5% of green weight. If using a roast, cut to max thickness of 3”. Cure with remaining pickle in a plastic bag for 7-10 days in fridge turning occasionally. Dry for 4-6 hrs at room temperature Put meat and spices to a plastic bag and press spice into meat evenly. Rest in fridge overnight. Smoke at 200- 230ºF for 8-10 hrs and meat reaches 150ºF internally. Cool thoroughly before slicing thinly.