Side Pannel
Pastramized Beef
Pastramized Beef
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Jams & Preserves
Ingredients List
- 6 lb Beef brisket
- 1/2 c Salt
- 1 ts Saltpeter
- 4 tb Black pepper; freshly ground
- 2 tb Brown sugar; firmly packed
- 3 tb Mixed whole pickling spice
- 3 ts Ginger; ground
Directions
Mix the Salt, Saltpeter, spices and Sugar together and then rub into the
Beef forcing it into the meat. Set into a pan, cover closely, and put into
the refrigerator or a very cool place. Turn every few days for 3 weeks,
then smoke over a barbecue pit or in a smokehouse over very low heat for
4 hours. It will keep well for some time in a cool place. To prepare,
cover with cold Water and cook until tender.
The length of cooking time depends on how long it was smoked. A large
goose may be also treated this way to make a delicious treat.
Beef forcing it into the meat. Set into a pan, cover closely, and put into
the refrigerator or a very cool place. Turn every few days for 3 weeks,
then smoke over a barbecue pit or in a smokehouse over very low heat for
4 hours. It will keep well for some time in a cool place. To prepare,
cover with cold Water and cook until tender.
The length of cooking time depends on how long it was smoked. A large
goose may be also treated this way to make a delicious treat.
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