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Unread 11-29-2012, 08:20 AM   #1
Trawlerdog
Knows what a fatty is.
 
Join Date: 10-01-12
Location: Columbia, Missourah
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Default I nailed the pastrami last Sunday.

Wanting to try my hand at making some pastrami I thought I'd start with a corned brisket from Hy-Vee and go from there.
Soaked, rinsed, soaked rinsed to get the salt out then packed in a pepper, juniper berry, rub for a couple of days in the fridge.
Sunday I threw in the NB with some other stuff.
Left it on the 'cooler' side and took the internal temps up to around 180 then packed it up in butcher paper and let it rest for couple of hours.
After cooling in the fridge over night and I sliced it up.


I nailed it.
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