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  • 6 lb Beef brisket
  • 1/2 c Salt
  • 1 ts Saltpeter
  • 4 tb Black pepper; freshly ground
  • 2 tb Brown sugar; firmly packed
  • 3 tb Mixed whole pickling spice
  • 3 ts Ginger; ground


Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender.
The length of cooking time depends on how long it was smoked.

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Submitted 6/13/05.
Source: Meal-Master
Submitted By: Marlen
Beef Pastrami