This Pastrami is sure to be a winner due to its mixture of spices and perfectly timed brining process.
.5 lb. (226 g.) mixed pickling spices
3 t. (15 ml) saltpeter (pink salt)
12 lb. (5.4 k.) pickling salt
2 lb. (907 g.) brown sugar
3 heads of garlic, crushed
7.5 gal. (28 l.) water
beef briskets, trimmed or beef shoulder clods
For the brine
Soak the beef in cold water for 24 hours before placing in brine.
Steep the pickling spices in warm water for 20 minutes, then mix into the remaining ingredients.
Before adding the beef to the brine make sure all salt is dissolved. Beef needs to be stored under refrigeration, covered by the brine and turned daily for 3 weeks.
Pre-heat Cook & Hold oven to 250 F (121 C) Remove beef from brine and rinse. Coat beef roasts in ground pepper, cook 20 minutes per pound for the first roast and add 30 minutes for each additional roast, hold at 160 F (71 C).
Slice beef and serve with horseradish.