Results 1 to 2 of 2

Thread: NY Style Pastrami

  1. #1

    Default NY Style Pastrami

    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

  2. #2
    Join Date
    Jul 2010
    North of Dallas


    How did it turn out vgreenle??
    Pastrami is almost a fetish of mine....
    "I believe that if life gives you lemons, you should make lemonade...and, try to find somebody whose life has given them vodka."
    Ron White

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts