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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-18-2021, 09:42 AM   #1
BuffaloDave
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Default Hot pastrami on rye!

Been toying with my pastrami and sourdough rye recipes for a while now.... Very happy with the results lately. This was 1855 prime brisket, smoked over cherry/oak. Another pic of some past pastrami sliced cold. I can't get enough!
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Old 04-18-2021, 09:43 AM   #2
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Excellent work.
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Old 04-18-2021, 09:45 AM   #3
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Very Nice!
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Old 04-18-2021, 09:50 AM   #4
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Looks like something I need David.
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Old 04-18-2021, 09:50 AM   #5
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Top notch all the way around!! I'm guessing you cured the pastrami yourself? Details??
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Old 04-18-2021, 09:55 AM   #6
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Looks amazing One of my fav sammies
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Old 04-18-2021, 10:15 AM   #7
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Whoa!

Good looking pastrami and killer rye bread.

Love the sammich shot up top.
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Old 04-18-2021, 10:36 AM   #8
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Heck of a sandwich and much to take pride in.
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Old 04-18-2021, 10:50 AM   #9
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Old 04-18-2021, 12:18 PM   #10
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Mouth watering!
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Old 04-18-2021, 01:44 PM   #11
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Quote:
Originally Posted by thirdeye View Post
Top notch all the way around!! I'm guessing you cured the pastrami yourself? Details??
Yes brined for 12 days, soaked in water for a day to take some salt out. I like to go heavy on the coriander in both the brine and rub
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Old 04-18-2021, 01:52 PM   #12
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Quote:
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Yes brined for 12 days, soaked in water for a day to take some salt out. I like to go heavy on the coriander in both the brine and rub
I'm working in unison with another curing guy on an injectable corning brine which may have beer as an ingredient, along with pickling spices and seasonings like pepper and coriander. Cooking corned beef is popular, but many folks on barbecue forums tend to make pastrami, so I want the corning brine to take that into account.
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Old 04-19-2021, 06:52 AM   #13
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Quote:
Originally Posted by thirdeye View Post
I'm working in unison with another curing guy on an injectable corning brine which may have beer as an ingredient, along with pickling spices and seasonings like pepper and coriander. Cooking corned beef is popular, but many folks on barbecue forums tend to make pastrami, so I want the corning brine to take that into account.
My next venture will be dry brine/vac seal to see if I can cut down on cure time. I didn't inject this time because I wasn't in a rush. I have 2.5 more packers cured and sitting in rub right now. Probably another pastrami on rye day wednesday!
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Old 04-19-2021, 08:17 AM   #14
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Perfection
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Old 04-19-2021, 10:11 AM   #15
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Nice! Great looking bread too.
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