Lamb Pastrami | The Perennial Plate
Discover how to create delicious Lamb Pastrami with a 3-day brine and slow smoking. Perfect for special occasions or sandwiches, this recipe yields tender, flavorful meat.
Ingredients
- 1 gallon H20
- 1/5 C Kosher Salt
- 1 C brown sugar
- 8 teaspoons pink salt
- 1 teaspoon black pepper
- 1 teaspoon fennel
- 1 teaspoon coriander
- 1 teaspoon clove
- 1 teaspoon cumin
- 6 cloves garlic
- 1/2 C honey
- 2 sprigs rosemary
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