CLEVELAND, OH (WOIO) - This lox, stock and brisket recipe is a dream come true.
Salt Cure:
Two cups salt
One cup sugar
1 tbsp. white pepper
Salt cure for 24 hours
Cold smoke 30 min
Rub it with pastrami spice
Slice it to order
Pastrami spice:
1 T. coriander
1 T. mustard seed
1 T. brown sugar
1 t. paprika
1 t. salt
1 t. granulated garlic
1 t. black pepper
Pickles: Mix 1 c. cider vinegar
1/2 c. sugar
1 T. salt
1 T. chopped dill
(add 6 sliced cucumbers)
Copyright 2019 WOIO. All rights reserved.