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Watch ChefSteps Brine and Smoke 120-Pound Pastrami

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The folks at Seattle online cooking school ChefStepsModernist Cuisine alums Chris Young, Grant Crilly, and Ryan Matthew Smith — have cooked up what they deem to be the "world's largest pastrami," made from a 120-pound forequarter of beef. The recipe for such a large hunk of meat: 40 gallons of "double-strength" pastrami brine (including four gallons injected into the meat), a 14-hour sous vide process, and a very large "wall of fire" that eventually heats up to 1,500 degrees Fahrenheit. The process takes 10 days and presumably results in a lot of sandwiches.

Eater National has the video.>>>

ChefSteps

1501 Pike Pl #300 Seattle, WA 98101

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