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 Post subject: Re: Pastrami
PostPosted: Mon Jun 09, 2014 12:57 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 1330
Great write-up.


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 Post subject: Re: Pastrami
PostPosted: Mon Jun 09, 2014 7:14 am 

Joined: Thu Aug 16, 2012 10:03 am
Posts: 152
Thanks again, Rob! That's a lot of very useful information. And, as others have said, very well written up.


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 Post subject: Re: Pastrami
PostPosted: Sat Jun 14, 2014 1:38 pm 

Joined: Fri Jun 06, 2014 11:21 am
Posts: 58
Location: Long Island, NY
OK. So as promised here's the continuation of the pastrami process.

2 5 - 6 lb aprox. first cut briskets (flats) in brining bucket.

Image

Just before desalting. Fat cap up is on left and fat cap down is on right.

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 Post subject: Re: Pastrami
PostPosted: Sat Jun 21, 2014 11:20 pm 

Joined: Fri Jun 06, 2014 11:21 am
Posts: 58
Location: Long Island, NY
Two shots. First is with the finishing rub on. Second is gong on my smoker. (About 2 hours ago.)

Image

Image



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 Post subject: Re: Pastrami
PostPosted: Sun Jun 29, 2014 1:27 am 

Joined: Fri Jun 06, 2014 11:21 am
Posts: 58
Location: Long Island, NY
Finishing up this thread. So here's what a finished pastrami looks like. Who would ever want to eat this? Looks like a metiorite.

Image



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 Post subject: Re: Pastrami
PostPosted: Sun Jun 29, 2014 1:32 am 

Joined: Fri Jun 06, 2014 11:21 am
Posts: 58
Location: Long Island, NY
And here's what it looks like sliced. A little cole slaw, pickle some mustard on rye bread.... heaven.

Image

FWIW my pictures aren't really doing justice to the "reds" the meat is actually bright pink.



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 Post subject: Re: Pastrami
PostPosted: Sun Jun 29, 2014 5:02 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 3441
Looks fabulous to me! Time to try something new with the smoker!



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 Post subject: Re: Pastrami
PostPosted: Mon Jun 30, 2014 7:44 am 
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Joined: Fri Jan 17, 2014 2:20 am
Posts: 119
Location: north carolina
that looks awesome stopped by my butcher today and picked up some for sandwiches


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