This recipe is courtesy of eHow.com The process of making pastrami is much the same as for making corned beef. The same cut of beef, the brisket, is used but then pastrami goes through one additional step to produce its distinctive flavour. Here is how to make pastrami. Ingredients 8 to 10 pounds of beef brisket 1/4 tsp saltpeter (or non-iodized or Kosher salt) 2 tsp paprika 1/4 cup warm water 3 cloves of minced garlic 2 tbsp sugar 1 tbsp mixed pickling spices 3/4 cup salt 2 quarts water A meat smoker Instructions Put the brisket of beef in a large crock. Dissolve the saltpeter in the warm water then add the sugar, minced cloves, pickling spices and paprika to the saltpeter mixture. Dissolve the 3/4 cup of salt in the 2 quarts of water, mix everything together and pour over the meat in the crock. Make sure all meat is under the liquid; cover and refrigerate the crock for 3 weeks. Turn the meat once or twice each week. Take the meat out at the end of the 3 weeks and soak it in several changes of fresh water. Soak the final time over night in fresh cold water to remove the excess salt. You can also boil the meat in fresh water after the brining stage to remove the excess salt. Encrust the rinsed brisket in a variety of herbs and spices such as peppercorns, seasoned salts, garlic, basil and allspice. Smoke the brisket of beef in a smoker for about 45 minutes to an hour per pound. When the internal temperature reaches 165 degrees it is done. The corned beef is now pastrami. Tips & Warnings When smoking the pastrami, make absolutely sure that every inch of the meat reaches the 165 degree mark before it is removed from the smoker. It is very important that absolutely everything, including your hands, that comes in contact with the meat is very clean. Some things I read ... * Corned beef and pastrami both start with a brisket of beef. * The name "corned beef" originated when grains of salt were called corns. * The name pastrami is Romanian and means "to preserve".
