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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

    Brine:

    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
    Location
    North of Dallas
    Posts
    87

    Default

    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

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