Pastrami

DIRECTIONS

• Trim the beef.
• Combine the salt, pepper, sugar, ginger, garlic, and coriander.
• Working on a clean, nonporous surface, rub the seasoning mixture into all surfaces of the beef.
• Place the beef with all the seasonings into a heavy:-duty sealable plastic bag.
• Expel the excess air, and carefully tie and seal the bag.
• Put the bag in the cooler.
• Rotate and lightly massage the sealed bag at least once a day for 12 days.
• SMOKING Preheat the smoker to 650F (180C). Adjust the dampers to wide open.
• Remove the beef from the plastic bag.
• Using a trussing needle and strong cord, provide a secure loop to hang the meat on a smoke stick.
• Place into the smoker Allow to air dry with no smoke for a full 24 hours.
• Remove the meat from the smoker and cover loosely.
• Set the temperature at 1'3()0F (540C) with the dampers wide open.
• Return the meat to the smoker and hold at this setting for 2 hours.
• Adjust the dampers to one-half open.
• Monitor the temperature and raise the tempera ture gradually over the next several hours.
• Remove the pastrami when its internal temperature reaches 1200F (490C). Do not shower with cold water.
• Apply a finishing rub of cracked pepper.
• Cool quickly and wrap tightly.
• Refrigerate for 2 days before using.
• To cook, unwrap the chilled pastrami and place in a large quantity of white beef stock.
• Bring quickly to a full boil, reduce the heat, and simmer for 2 or more hours until tender.
• Store the pastrami tightly wrapped and well-chilled at all times.