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1
Trim the beef.
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2
Combine the salt, pepper, sugar, ginger, garlic, and coriander.
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3
Working on a clean, nonporous surface, rub the seasoning mixture into all surfaces of the beef.
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4
Place the beef with all the seasonings into a heavy:-duty sealable plastic bag.
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5
Expel the excess air, and carefully tie and seal the bag.
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6
Put the bag in the cooler.
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7
Rotate and lightly massage the sealed bag at least once a day for 12 days.
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8
SMOKING Preheat the smoker to 650F (180C). Adjust the dampers to wide open.
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9
Remove the beef from the plastic bag.
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10
Using a trussing needle and strong cord, provide a secure loop to hang the meat on a smoke stick.
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11
Place into the smoker Allow to air dry with no smoke for a full 24 hours.
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12
Remove the meat from the smoker and cover loosely.
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13
Set the temperature at 1'3()0F (540C) with the dampers wide open.
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14
Return the meat to the smoker and hold at this setting for 2 hours.
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15
Adjust the dampers to one-half open.
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16
Monitor the temperature and raise the tempera ture gradually over the next several hours.
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17
Remove the pastrami when its internal temperature reaches 1200F (490C). Do not shower with cold water.
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18
Apply a finishing rub of cracked pepper.
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19
Cool quickly and wrap tightly.
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20
Refrigerate for 2 days before using.
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21
To cook, unwrap the chilled pastrami and place in a large quantity of white beef stock.
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22
Bring quickly to a full boil, reduce the heat, and simmer for 2 or more hours until tender.
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23
Store the pastrami tightly wrapped and well-chilled at all times.
