Pastrami Seasoning Recipe

• 1/2 cup kosher salt
• 1/2 cup molasses (not blackstrap)
• 1/2 cup chopped garlic
• 1/4 cup finely chopped fresh ginger
• 1/4 cup sugar
• 2 tablespoons crushed coriander
• 2 tablespoons crushed fennel seeds
• 1 tablespoon each coarsely ground black and white pepper
• 2 teaspoons allspice
• 1/2 teaspoon ground cloves

1. Combine 1/2 cup kosher salt, 1/2 cup molasses (not blackstrap), 1/2 cup chopped garlic, 1/4 cup finely chopped fresh ginger, 1/4 cup sugar, 2 tablespoons crushed coriander, 2 tablespoons crushed fennel seeds, 1 tablespoon each coarsely ground black and white pepper, 2 teaspoons allspice, and 1/2 teaspoon ground cloves.
2. Blend in a food processor until a wet, chunky paste is obtained.
3. Use to cure and smoke beef brisket for pastrami.
4. Store the pastrami seasoning refrigerated in an airtight container up to two weeks.

kosher salt, molasses, garlic, fresh ginger, sugar, coriander, fennel seeds, white pepper, allspice, ground cloves

Taken from www.chowhound.com/recipes/pastrami-seasoning-10593 (may not work)