Beef Pastrami

6 lb brisket

1/2 c Salt

1 ts Saltpeter

4 tb Black pepper; freshly ground

2 tb Brown sugar; firmly packed

3 tb Mixed whole pickling spice

3 ts Ginger; ground

Mix the Salt, Saltpeter, spices and Sugar together and then rub into the forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare,

cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. Barb Day