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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 07-24-2011, 02:15 PM   #31
colonel00
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Man that looks good Definitely need to do another pastrami here soon. Just so many things on my To Do list.
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Old 07-24-2011, 02:18 PM   #32
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looks yummy
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Old 07-24-2011, 04:18 PM   #33
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Have you ever tried substituting Guinness stout for some of the brining water?I think you'll like the subtle flavor it gives.
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Old 07-24-2011, 05:17 PM   #34
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Very impressive.
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Old 07-24-2011, 05:28 PM   #35
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Sliced it all up nice and thin today! I couldn't stop picking at it! Seriously thought about frying up some of it up with eggs this morning!





Cheers...
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Old 07-24-2011, 05:29 PM   #36
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Well, I see what my next brine/cure/smoke project is going to be! Thanks for the tutorial.
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Old 07-24-2011, 06:40 PM   #37
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Quote:
Originally Posted by Phrasty View Post
Sliced it all up nice and thin today! I couldn't stop picking at it! Seriously thought about frying up some of it up with eggs this morning!





Cheers...
oooooohhh -- fry it and put up pictures. (I need to get a grip on my self.)
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Old 07-24-2011, 08:42 PM   #38
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Really nice. Love that pastrami
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Old 07-25-2011, 06:47 AM   #39
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That is farkin OFF THE SCALE Phrasty!

Just one question brudder... You have managed that peice of pastrami perfection without a brine injection...

Is there a reason for that, of is it quite simply that you don't need it. I'm asking because I thought it would be necessary

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Old 07-25-2011, 02:59 PM   #40
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Great post Can't wait to try your method, thanks much
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Old 07-26-2011, 09:51 AM   #41
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Quote:
Originally Posted by SmokinAussie View Post
That is farkin OFF THE SCALE Phrasty!

Just one question brudder... You have managed that peice of pastrami perfection without a brine injection...

Is there a reason for that, of is it quite simply that you don't need it. I'm asking because I thought it would be necessary

Cheers!

Bill
Hey Bill, Thanks Bro! It wasn't necessary at all to inject with the brine. 3 days soaking in it was definitely good enough. Color went all the way through, and to be honest if it went too much longer it probably would have been too salty... I guess you could inject but I think you'd have to brine for less.

Cheers...
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Old 07-26-2011, 03:16 PM   #42
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Wholey Schmokes! That looks incredibly amazing!
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