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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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Unread 02-12-2008, 04:01 PM   #16
pne123
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Ron L

Chedder is all I had and it worked well w/ my spicy horshradish mustard

Keale

I think the only item that i am missing from my recipe that is traditional is juniper berries. did not have any. did not miss them. We have one fancy store in town. I will check there before I do another batch but if they do not have any berries I wont miss them.
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Unread 03-10-2008, 12:46 AM   #17
pne123
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I have fine tuned this. I made another pastrami yesterday and it was even better. I smoke till it hit 160, wrapped in foil and removed at 180. let it rest re-wrapped and put in the fridge over nite. flipping awesome.
found the juniper berries. my coffee grinder was able to grind them fine. still not sure if it i like it better w/ the berries but it is different.
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Unread 03-10-2008, 07:42 AM   #18
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Would it be safe to buy a bunch of those “on sale” corned beef briskets and freeze them?
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Unread 03-10-2008, 07:43 AM   #19
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Looks great!
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Unread 03-10-2008, 08:03 AM   #20
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Quote:
Originally Posted by MountainMan View Post
Would it be safe to buy a bunch of those “on sale” corned beef briskets and freeze them?
Absolutely!!! They are cryovac'd and will freeze nicely. Buy all you can the day AFTER St. Pats. Sale prices are usually great.
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Unread 03-10-2008, 08:09 AM   #21
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Yup you guessed it I will be making pastrami for the family this month for the first time. I'm wondering how it will go down at the pub. Thanks for the pictures and the recipe's.

Funny enough I was having a Magners Saturday night...

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Unread 03-10-2008, 08:33 AM   #22
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Quote:
Originally Posted by pne123 View Post
I have fine tuned this. I made another pastrami yesterday and it was even better. I smoke till it hit 160, wrapped in foil and removed at 180. let it rest re-wrapped and put in the fridge over nite. flipping awesome.
found the juniper berries. my coffee grinder was able to grind them fine. still not sure if it i like it better w/ the berries but it is different.

I've been doing a foil finish and I really like the results. I call it "wet pastrami". If you have a pressure cooker, you can take this whole thing one step further. You use it instead of finishing in foil. I recently updated the pastrami page on my site with the pressure finish details.

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Unread 03-10-2008, 09:20 AM   #23
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A big thanks for all your info, Thirdeye. I've been using your guide to pastrami for a while now and it works great. I made one yesterday from a cb that I picked up LAST St Patrick's Day (got buried in freezer...). Came out great - I did the 'wet' finish. Foiled it at around 170, took it to 185, let rest for 90 min, wrapped in foil and put in fridge. Tasty!!

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Unread 03-10-2008, 10:22 AM   #24
pne123
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I think i may try wrapping at 160, removing at 180, the putting it back on to dry it up a little bit. kind a like 3-2-1 method for ribs
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