Sous Vide Pastrami
Sous vide pastrami takes a little effort, but it’s so worth it. I teach you how to make pastrami from start to finish (brine to sous vide to smoke).
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Ingredients
- Half a brisket
- 40 g coriander
- 40 g peppercorns
- 20 g dry mustard seed
- 40 g dill seed
- 4 g clove (divided)
- 4 g chili flake (divided)
- 126 g salt
- 7 g prague Powder No. 1
- ⅓ cup 65 g brown sugar
- 12 cups 3 liters water, cold
- 50 g coriander
- 42 g peppercorns
- 27 g dry mustard seed
- 27 g dill seed
- 4 g clove
- 4 g chili flake
- 4 g dried rosemary
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