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

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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!

Видео Free Brisket Pastrami Recipe. Cooked in a Smoker and Sous Vide. канала Duncan Henry