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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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Quote:
Originally Posted by Pumbaa View Post
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)


Quote:
Originally Posted by passedpawn View Post
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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