Pastrami makers each have their own mixture of herbs. Your palate may probably imprinted with one. Start with this one then begin to play with the herbs to develop the taste that you want. Make sure that the pickling spices are fresh. You may want to make your own pickling spices. Enjoy!
Directions: This recipe is for 25 lbs. It takes no more time to do 25 than 5. First make up Prague Powder #1 (page 195 of "The Great American Barbecue & Grilling Manual) by putting:
1 oz. of sodium nitrate to 16 oz. on non-iodized salt or
1 oz. of potassium nitrate (easier to find) to 13 oz. of non-iodized salt.
Put into a closed container and shake well to mix.
Trim the briskets or sirloin tip roasts of external fat and each piece accurately weighed.
Make a brine of the following:
6 oz of the Prague Powder #1
7 oz. non-iodized salt
1 Tsp garlic puree or juice
5 oz powdered sugar
5 qts. cold water at 38-48 degrees
Using a strong syringe, pump brine into the meat to about 15% of the weight of each piece. 1 C. = 8 oz 1 pt. = 16 oz. Place pumped meat in a plastic container, cover with brine, place a weight on top to keep the meat submerged and store refrigerated 4-5 days between 38 and 40 degrees.
Remove, wipe dry and rub with a mixture of coarsely ground black pepper and coriander. You can grind them together. Then pat on a layer of pickling spices. Start the smoker, smokelessly, at 125-130 degrees and maintain this until the surfaces of the meat is completely dry, then begin with a light smoke. Continue for about 2 hours at this temp. then take it up gradually to around 200 degrees and maintain until the internal temperature reaches 180 degrees. This will take several hours. Remove and allow to cool for a couple of hours before refrigerating.