Pastrami

Ingredients

• 5 -6 lbs beef silverside (grade good or better (in 1 piece))
• 4 ounces canning salt or 4 ounces kosher salt
• 1 ounce cracked black pepper (#6 mesh)
• 2 ounces light brown sugar or 2 ounces dark brown sugar
• 1 ounce fresh ginger, peeled and minced
• 1 ounce fresh garlic, crushed
• 1 ounce ground coriander
• to taste cracked black pepper (#6 mesh)
• to taste beef stock

Recipe

• 1 trim the beef.
• 2 combine the salt, pepper, sugar, ginger, garlic, and coriander.
• 3 working on a clean, nonporous surface, rub the seasoning mixture into all surfaces of the beef.
• 4 place the beef with all the seasonings into a heavy:-duty sealable plastic bag.
• 5 expel the excess air, and carefully tie and seal the bag.
• 6 put the bag in the cooler.
• 7 rotate and lightly massage the sealed bag at least once a day for 12 days.
• 8 smoking preheat the smoker to 650f (180c). adjust the dampers to wide open.
• 9 remove the beef from the plastic bag.
• 10 using a trussing needle and strong cord, provide a secure loop to hang the meat on a smoke stick.
• 11 place into the smoker allow to air dry with no smoke for a full 24 hours.
• 12 remove the meat from the smoker and cover loosely.
• 13 set the temperature at 1'3()0f (540c) with the dampers wide open.
• 14 return the meat to the smoker and hold at this setting for 2 hours.
• 15 adjust the dampers to one-half open.
• 16 monitor the temperature and raise the tempera ture gradually over the next several hours.
• 17 remove the pastrami when its internal temperature reaches 1200f (490c). do not shower with cold water.
• 18 apply a finishing rub of cracked pepper.
• 19 cool quickly and wrap tightly.
• 20 refrigerate for 2 days before using.
• 21 to cook, unwrap the chilled pastrami and place in a large quantity of beef stock.
• 22 bring quickly to a full boil, reduce the heat, and simmer for 2 or more hours until tender.
• 23 store the pastrami tightly wrapped and well-chilled at all times.