[FP] Apartment Beef Pastrami keto

I've always loved Katz's. Their huge and thick pastrami slices would make me do bad things. While my version isn't the mouth watering, mouth orgasm inducing beef that is the Glorious Katz' Pastrami, my version is pretty damn good. And you don't need a smoker. Because I live in an apartment and have no balcony, that's why.

You'll need:

• 4-5 lbs brisket
• 2 TBSP pickling spice
• 6 oz salt
• 2 tsp curing salt\sodium nitrate
• 6 cloves garlic, smashed
• 3 oz Splenda
• 1.5 oz coriander, ground
• 1.5 oz black pepper, ground

1. Combine 1 gallon of water, pickling psice, salt, sodium nitrate, splenda and garlic into a very large pot

2. Heat to boiling, then remove from heat and stir until everything is dissolved, cool the brine

3. Rinse the brisket and carve the fat off until you have an even layer of about 1/8th of an inch of fat across the top, remove any silver membrane

4. Steep the brisket in the brine overnight up to two days (you can refrigerate, but with the amount of salt and sodium nitrate in the pot any bacteria are going to have an agonizing death)

5. Remove from the brine, pat dry and rest the brisket for about four hours, preferably in the refrigerator

6. Preheat the oven 225F

7. Move the brisket to a baking pan with a large lip, this thing is going to leak

8. Combine the coriander and the pepper and coat the entire brisket, use all of the spice

9. Cover the brisket with foil and bake for 5 hours to steam the brisket

10. Remove the foil and bake for an additional 3 hours to harden the spices

11. Rest for 15 minutes and then carve off what you want to eat. I like to leave the bulk of the mean intact to preserve moisture

Submitted April 20, 2016 at 03:35AM by Starkravingmad7 http://ift.tt/1StDayL keto