I am very lucky to have wonderful friends and equally blessed that some are great cooks. One such wondrous fellow is Saul who makes the most extraordinary pastrami on earth.
Now this is not ordinary pastrami – in fact pastrami is very misleading. This is A-5 Kobe Rib Cap that has been brined for 6 days. First the external fat is trimmed before the meat is brined. The brine is made from: water, salt, brown sugar, pink salt, black pepper, mustard seeds, cinnamon, cloves, juniper berries, all spice berries, bay leaves, ground ginger, coriander seed, pimentone and garlic powder. The Kobe is then rinsed and the spices removed. Now the Kobe is soaked in water for 12 hours and then patted dry. Saul then makes a dry rub of pimeton, black pepper, coriander, garlic powder and crushed red pepper. Then, the Kobe is wrapped in plastic for 24 hours. The next step is that it is cold smoked over ice so that the temperature during the smoking never exceeds 90 degrees (pecan wood chunks are used for the smoker). Finally it is crovaced and put in an immersion circulator at 58 Celsius for 48 hours. COMPLEX ABSOLUTELY. DELICIOUS ABSOLUTELY.
Thank you Saul.