Brine:
We heat the water to reach at least 90 degrees, add all the ingredients, and turn off. Let it cool to room temperature.
Once it is cold, place the meat in the brine and let it sit for 12-15 days, turning it every day.
Spices for pastrami:
With the help of a food processor or coffee grinder, grind the spices until they are a fine to medium consistency.
Cooking:
Once the days in the brine have passed, we take the meat out, dry it, and sprinkle it with the spice mixture. With the help of rack or perforated trays, we will smoke the meat for 2 hours. Once smoked, we vacuum seal it and steam cook for 18 hours at 72 degrees. Cool in a blast chiller and rest in the fridge for at least 12 hours. Once that time has passed, we can slice and use to taste.
Sandwich, salad, snacks, burgers, pasta, pizza, etc.
