Pastrami I
Base recipesCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Pastrami I
1 | tsp | Saltpeter |
1 1/4 | dl | Salt |
2 | tbsp | Brown sugar, with top |
2½-3 | kg | Beef brisket |
3 | tsp | Freshly grated ginger |
3 | tbsp | The whole joint kødmarinade spices |
4 | tbsp | Freshly ground black pepper |
Instructions for Pastrami I
To prepare the Pastrami I recipe, please follow these instructions:
Mix salt, salps, spices and sugar and rub it well into the meat. Put it in a tight container and put it in the refrigerator or in a very cold place.
Flip the container regularly every few days for 3 weeks. Then the meat is smoked over a barbecue smokehouse, or in a smoke oven at very low heat for 4 hours.
Preparation:
The meat must be covered with cold water boiled in a saucepan until it is tender. Cooking time depends on how long it is smoked.
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