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Katz-Style Pastrami Recipe INGREDIENTS - 2kg Brisket For the brine: - 3Lwater - 180g kosher salt - 120g brown sugar - 12g curing salt For the curing spices: - 2 tbsp cracked black pepper - 2 tbsp crushed coriander seeds - 1 tbsp mustard seeds - 4 garlic cloves - 3 bay leaves - ¼ tsp ground allspice Spice rub (Before Smoking) - 3–4 tbsp black peppercorns (toasted, coarsely ground) - 2 tbsp coriander seeds (toasted, coarsely ground) No extra salt. No sugar. METHOD (10 Days) Day 1–7: Dissolve salt
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TikTokgaffasgrill_
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