Smoked Brisket Pastrami – Part 1 | Easy To Follow Recipe!
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Pastrami
Meat + Water = Total weight
All percentages below are a percentage of the TOTAL WEIGHT
Curing salt – 0.25%
Salt – 2%
Everything else below is down to personal preference, and I highly recommend you just throw in whatever you think looks good! You can’t go too much or too little! However, here are the exact amounts I used if you’re interested;
Brown Sugar – 1%
Black pepper corns – 0.25%
Coriander seeds – 0.25%
Mustard seeds – 0.25%
Juniper berries – 0.12%
Allspice berries – 0.12%
Crushed red chilli – 0.12%
Bay leaves
Cinnamon stick
2-3 cloves
Pickles
Cucumbers or pickling cucumbers
White vinegar – 500g
Water – 250g
Salt – 19g
Mustard seeds – 10g
Tumeric – 2g
Chili flakes – 2g
Coriander seeds – 5g
Garlic cloves – 4-8
Bay leaves/grape leaves – 2
Large handful of dill
Mustard
100g mustard seeds
120g water
120g white vinegar
30g acv
9g salt
4g sugar
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Things I use
Blower –
Nitrile gloves
Diamond crystal –
Black pepper –
Cotton gloves –
Stainless steel pans (Gastronorm pans) –
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