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Unread 11-29-2012, 10:59 AM   #10
Knows what a fatty is.
Join Date: 10-01-12
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Originally Posted by neuyawk View Post
Did you steam it afterwards to warm up? I think I remember somewhere people saying the steaming is pretty key. Also I've found BBQ places that make their own pastrami without steaming to be overly salty.
I did not steam it but did double wrap it in butcher paper and packed in a cooler with a large pork butt and chuck that I had smoked. I'm sure that helped.
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