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In this video you'll get the process for a Brisket Pastrami Recipe. Over the course of about 20 days we turned this Brisket into one of the best sandwich meats out there, Pastrami.
This is the recipe:
Sodium Nitrite 5% 3g/kg
That is it.
Put the cure on the brisket and let it sit for about 20 days in the refrigerator. Or you can measure and figure on 1 inch per week from each direction. 1 inch would be done in about 5 days. Always give yourself a little extra time to be safe.
The Rub:
1/4cup Brown Sugar
1 TBS Salt (Note I didn't add this in the video but it wouldn't have hurt)
1 TBS Coriander
1 TBS Paprika
1 TBS Black Pepper
1 TBS Garlic
(optional)
1 TBS Mustard Powder
1 TBS Onion Powder
1 TBS Cayenne or Chipotle (if you like it spicy)
If you feel up to it here is a link to Patreon:
www.patreon.co...
If you want to play around with a Sous Vide Machine here is a link:
amzn.to/3u8oQWy
Here is a link to a Ham Mold I used:
amzn.to/361ginY
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
Thanks again for watching!
6 сен 2024
