MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Pastrami
 Categories: Beef, Preserving, Herbs
      Yield: 24 Servings
 
      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
 
  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.
  
  Barb Day
  
  * Whose pickling spice and what is in it? - UDD
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
  
  From: Http://Myfoxlubbock.Com
 
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