Pastrami Brine

wet cure for pastrami

Makes 1 gallon · 749 kcal per serving

Ingredients

• 3800 g Water
• 342 g Salt
• 152 g Brown Sugar
• 28 g Curing Salt
• 30 g Garlic
• 11 g Coriander Seed
• 11 g Black Pepper
• 11 g Mustard Seed
• 2 g Bay Leaf

Method

1. 1. Bring everything to a simmer to dissolve the salts and sugar, then chill the brine completely.
2. 2. Submerge the brisket fully (weight it down) and refrigerate 5–7 days, turning daily.
3. 3. Rinse well before rubbing and smoking or steaming.

Notes

The curing salt is Prague Powder #1 (6.25% sodium nitrite): use the exact amount, keep it out of reach, and never substitute plain salt or use more than called for.