INGREDIENTS

INSTRUCTIONS

*Saltpeter is available in some apothecaries and pharmacies.
1. Wash the meat and prick well with an ice pick or cooking fork; so that
the seasonings can penetrate it.
2. Mix the spices; mash them together; and rub them with the saltpeter;
salt; and sugar into the meat on all sides.
3. Put the spices that are left with half the garlic in a large plastic
bag. Set the seasoned meat on top. Sprinkle any spices with the rest of the
garlic over the meat. Close the bag and place in the refrigerator. Allow
the meat to remain in the brine for two weeks.
4. At the conclusion of the two-week pickling period; take the meat from
the refrigerator. Remove the meat from the marinade; wash in cold water to
remove excess salt and spices; and pat dry. Put 2 pieces of string through
the pastrami. Tie.
5. Place in the middle rack of a smoker at 190 degrees F and smoke for an
hour to dry the meat. Apply a light smoke and leave another 2 to 3 hours or
until the meat reaches an internal temperature of 175 to 180 degrees F.
Remove it before it becomes dry.
6. Steam the meat in water for 30 minutes or until warm. Slice; and serve
it with some good Jewish rye bread; mustard and; of course; a pickle.
Ruth heiges@post.tau.ac.il Formatted by Elaine Radis; P* ID BGMB90B;
Internet ID: Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe
Mailing List. Converted from text using MMCONV20.1.
Posted to JEWISH-FOOD digest V97 #134 by Nancy Berry <nlberry@Prodigy.Net>
on Apr 27, 1997

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