Pastrami Brine:
Makes 1 and 1/2 Gallons of brine, which is enough for 5-8 lbs of meat (Brisket, Tri-Tip or Plate)
Part two: [ Ссылка ]
Ingredients:
1 1/2 Gal Water
2 1/4 Cup Kosher Salt
1 1/2 Cup White Sugar
3/4 Cup Packed Brown Sugar
3 Tbsp Cure #1
1 1/2 Tbsp Pickling Spice
1/3 Cup Honey
5-10 Cloves Diced Garlic
Combine all ingredients and heat until all salt and sugar is dissolved. Let cool to room temperature, then refrigerate until chilled.
Place meat in glass or plastic container and cover with brine, weighting with a plate to keep the meat submerged.
Refrigerate 3 days for meat thickness of 2 inches or less, using longer brining times for thicker meat.
