Free Brisket Pastrami Recipe. Cooked in a Smoker and Sous Vide. скачать в хорошем качестве

Free Brisket Pastrami Recipe. Cooked in a Smoker and Sous Vide.

Like and Subscribe for more videos! In this video you'll get the process for a Brisket Pastrami Recipe. Over the course of about 20 days we turned this Brisket into one of the best sandwich meats out there, Pastrami. This is the recipe: Sodium Nitrite 5% 3g/kg That is it. Put the cure on the brisket and let it sit for about 20 days in the refrigerator. Or you can measure and figure on 1 inch per week from each direction. 1 inch would be done in about 5 days. Always give yourself a little extra time to be safe. The Rub: 1/4cup Brown Sugar 1 TBS Salt (Note I didn't add this in the video but it wouldn't have hurt) 1 TBS Coriander 1 TBS Paprika 1 TBS Black Pepper 1 TBS Garlic (optional) 1 TBS Mustard Powder 1 TBS Onion Powder 1 TBS Cayenne or Chipotle (if you like it spicy) If you feel up to it here is a link to Patreon: https://www.patreon.com/user?u=84459342 If you want to play around with a Sous Vide Machine here is a link: https://amzn.to/3u8oQWy Here is a link to a Ham Mold I used: https://amzn.to/361ginY If you guys need a grinder to get you started on your home sausage making journey here is a link: https://amzn.to/3ptuhdb If you guys need a stuffer to make your sausage making process smother here is a link: https://amzn.to/36UwYOy If you guys are looking for a nice knife set here is a link: https://amzn.to/3sPVg4I Thanks again for watching!