Recipe - Beef Pastrami

6 pound Beef brisket
One half cup Salt
1 teaspoon Saltpeter
4 tablespoon Black pepper; freshly ground
2 tablespoon Brown sugar; firmly packed
3 tablespoon Mixed whole pickling spice
3 teaspoon Ginger; ground

Mix the Salt, Saltpeter, spices and Sugar together and then rub into the
Beef forcing it into the meat. Set into a pan, cover closely, and put into
the refrigerator or a very cool place. Turn every few days for 3 weeks,
then smoke over a barbecue pit or in a smokehouse over very low heat for
4 hours. It will keep well for some time in a cool place. To prepare,
cover with cold Water and cook until tender.
The length of cooking time depends on how long it was smoked. Barb Day

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini