View Full Version : NY Style Pastrami

01-22-2017, 09:01 PM
I am getting ready to try this recipe from the forum. I am not a brining expert and this is my first time giving this a try. Is there a downside to bringing longer?

I am a big fan of strong flavor. Anyone have any recommendations to increasing the flavor and taste?

(3 to 5-pound) brisket


1 gallon water
6 ounces kosher salt
2 ounces Prague powder
2 ounces powdered dextrose
2.5 ounces pickling spices

03-03-2017, 08:42 PM
How did it turn out vgreenle??
Pastrami is almost a fetish of mine....