Pastrami

Bring to a boil-

3 quarts water

3/4 cup course salt

1 cup sugar

2 tablespoons pickling spice

1 tablespoon whole coriander

1 tablespoon whole mustard seed

2 teaspoons pink curing salt

5 cloves minced garlic

Boil until desolved and let cool to room temperature.

Place 5 pounds of either beef brisket, sirloin tip, or tri tip in a 2 gallon ziplock. Pour brine over beef and let set in refrigerator for 10-12 days.

Spice Rub-

1/4 cup ground coriander

2 tablespoons ground pepper

2 tablespoons smoked paprika

3 tablespoons brown sugar

After 10-12 days pour 5 cups brine in the bottom of large baking pan. Place beef on rack in same pan. Let come to room temperature. Pat dry and cover all sides with spice rub leaving fatty side down. Cover tightly in foil and place in a 300 degree oven until internal temp reaches 200 degrees. Refrigerate and slice.