Pastrami

🥘 Ingredients

• water 4 L
• kosher salt 200 g
• dark brown sugar 100 g
• pink curing salt 25 g
• pickling spice 4 Tbs
• garlic 10 cloves
• beef navel 5 lb
• cold water 4 L
• cracked black peppercorns ½ cup
• coriander seed ¼ cup
• sweet paprika 1 Tbs
• granulated garlic 1 Tbs
• oak or hickory wood 3 chunks
• water 2 L

1. 1

   Stir water , kosher salt , dark brown sugar , pink curing salt , pickling spice and garlic until the salt and sugar have gone.
2. 2

   Submerge beef navel in @&( timer in a non-reactive tub , weight it under the surface, and 5 days in the fridge, turning it over once a day.
3. 3

   Rinse @&( timer and 2 hr in cold water , then pat it dry.
4. 4

   Press cracked black peppercorns , coriander seed , sweet paprika and granulated garlic onto every face of @&( timer until no meat shows.
5. 5

   Smoke @&( timer fat cap up in a smoker over oak or hickory wood at 225°F (107°C) and 6 hr , until the inside reads 165°F (74°C).
6. 6

   Steam @&( timer over water in a covered pot 2 hr , to 203°F (95°C) and a probe sliding in like soft butter, then 30 min and cut it across the grain by hand.