Pastrami Brine
wet cure for pastrami
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. Bring everything to a simmer to dissolve the salts and sugar, then chill the brine completely.
- 2. Submerge the brisket fully (weight it down) and refrigerate 5–7 days, turning daily.
- 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.