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Unread 03-03-2013, 03:24 PM   #2
somebody shut me the fark up.

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Join Date: 06-26-09
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Opinions vary. I like to take it to 160F to 170F and then steam it when I am ready to eat it. Steaming makes if softer and less grainy. I like the texture of steam finished pastrami.

on edit" any thread on pastrami by Marty Leach is worth seeking out
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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