https://www.copymethat.com/r/mkHoRNNFF/pastrami/
136197602
vh7UTkK
mkHoRNNFF
2024-04-30 02:08:05
Pastrami
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Ingredients
- subheading: For Curing the Brisket:
- ¾ cup (108g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
- 2 tablespoons packed dark brown sugar
- 2 tablespoons freshly ground black pepper
- 2 tablespoons ground coriander
- 1 tablespoon pink salt (22g), such as Prague Powder #1
- 1 tablespoon granulated garlic
- 1 teaspoon ground allspice
- 1 teaspoon bay leaves
- One 10 to 12 pound whole brisket (4.5 to 5.4kg), fat cap trimmed to ¼ inch
- subheading: For the Spice Rub:
- 3 tablespoons coarsely ground fresh black pepper
- 2 tablespoons coarsely ground coriander
- 1 tablespoon granulated garlic
Steps
Directions at seriouseats.com
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