BRINE RECIPE 1 gal Water 350g Kosher Salt 350 Brown Sugar 42g Pink Salt 10g Coriander 15g Mustard Seed 15g Black Peppercorn 3 ...

Using founder Al Langer's recipe, RC Provisions in Burbank makes the pastrami as they have for 40 years. It's brined for three to seven days before getting peppered, rubbed, and smoked.

Pastrami is a labor intensive affair that, when done right, is pure perfection. Pastrami is a brined and partially dried brisket that is seasoned with herbs and spices before being smoked and steamed.