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Old 04-11-2014, 08:15 AM   #12
is one Smokin' Farker

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Join Date: 08-29-11
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Originally Posted by Q Junkie View Post
I never understood why anyone would not use the "point cut" to make Pastrami.

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Because of the high fat(flavor) content. With all the slow smoking and steaming...the fat turns in to uughy googhy juicy goodness. In my book defines really good Pastrami.
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