Home-smoked pastrami from Project Smoke: Seven Steps to Smoked Food Nirvana (page 72) by Steven Raichlen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow brisket to brine 12 days before cooking.

  • DFarnham on October 09, 2021

    Followed recipe as written. Brined two brisket at once for 12 days, turning regularly. The outcome was worth the time--delicious pastrami. Made a great hash and mouth-watering pastrami sandwiches.

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