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Unread 11-07-2012, 12:46 PM   #15
somebody shut me the fark up.

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Join Date: 06-26-09
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When I have done a pastrami with dry cure, which is normally my preference, I use a lot more cure than you did. I prefer a heavy coating, no meat visible. I do NOT add more cure, just more salt and spices. I follow the instructions, I use Morton's Tenderquik and it has not failed me. I do press the meat if it is more than 2 inches thick.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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