Recipe - Pastramized Beef

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. A large
goose may be also treated this way to make a delicious treat.

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