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Old 03-15-2012, 03:57 PM   #1
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Default the most sensual of all the salted cured meats

It's Pastrami day.
Just pulled my brisket from the brine and am letting it rinse for a bit b4 I add the rub, stay tuned for pictures . . .

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Old 03-15-2012, 03:59 PM   #2
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It's Pastrami day.
Just pulled my brisket from the brine and am letting it rinse for a bit b4 I add the rub, stay tuned for pictures . . .
Oh, man. That sounds so awesome.

It's too bad you're married. Oh, wait, so am I! Never mind.
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Old 03-15-2012, 04:11 PM   #3
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I was going to comment, but after all that I don't think I can avoid the double entendres.

So, I'll just say good luck.

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Old 03-15-2012, 05:01 PM   #4
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Mixed up the Rub right after work. Using 5 oz of cracked pepper, 5 oz of hand ground juniper berries, and 2 oz of hand ground coriander


Meat rinse, and just a final touch up trim . . .


Cold smoke generator set for about 6 hours (hickory this time)


And away we go . . .


Will post when it's done smoking and then after it finishes in the oven

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Old 03-15-2012, 05:52 PM   #5
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Never had real pastrami before. Looks awesome!

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Old 03-15-2012, 05:58 PM   #6
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Did you dry the juniper berries first?

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Old 03-15-2012, 05:58 PM   #7
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Was the brine only salt and water?

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Old 03-15-2012, 06:16 PM   #8
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Quote:
Originally Posted by passedpawn View Post
Did you dry the juniper berries first?
they were dried, bought them today from Penzeys
crushed them with this (got it the other day)


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Was the brine only salt and water?
using the brine from here http://www.deejayssmokepit.net/pastrami.htm
1 gallon cold water
1 cup kosher salt
Prague powder #1 (by meat weight)
3 oz brown sugar
6 bay leaves (crumbled)
2 teaspoons garlic powder
2 teaspoons juniper berries (crushed)
2 teaspoons black peppercorns
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Old 03-15-2012, 06:22 PM   #9
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Subscribed.

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Old 03-15-2012, 11:36 PM   #10
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just double wrapped it and stuck it in the oven, will be pulling it at 180 then rest and into the fridge . . .

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