In my quest
for hunter pastrami—a theoretical fusion of Pakistani hunter beef
and cured/smoked/braised brisket—I'm experimenting on the cheap. Before I fully commit to a giant packer brisket and a cure of my own with nitrates and fresh spices, I wanted to try it out on a smaller scale: with a cheap supermarket brisket and a $2 packet of hunter beef spices from Devon.
It was fine, I guess, but not really a pastrami. I left it in the cure for a week but it only penetrated the outer edge. I think a much stronger cure than the spice package provides is in order.
Still, served on lavash with a schmear of homemade raita, it wasn't bad barbecue.
Mike Sula writes about cooking every Monday.