Brined, spiced, smoked beef (Pastrami) from The Art of Charcuterie (page 119) by John Kowalski and The Culinary Institute of America

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

    Brine 3 days. Can substitute beef plate for beef brisket, and mesquite wood or hickory wood for cherry wood.

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