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Unread 02-24-2008, 06:31 PM   #5
Divemaster
somebody shut me the fark up.
 
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Quote:
Originally Posted by wlh3 View Post
Wow looks great. Love the homemade pastrami. Made some last week and there is none left! The corned beef I purchased said flat like yours but the point was still attached. I should have seperated it like you did, I also only cooked to internal 165*. Next time will cook to 195* most was very good but one part was pretty tough.
Did you soak yours in fresh water fo leach out the salt?
Sure did... for about 24 hours and changed/rinsed once in the middle...
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