Author Topic: Pastrami for father’s day  (Read 2874 times)

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Offline africanmeat

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Re: Pastrami for father’s day
« Reply #14 on: June 21, 2012, 04:39:57 AM »
Hi african...more details please. did you use corned beef or a regular brisket. what did you rub it with? Did you use any salt? Can I have a bite of yours? thanks Pam  .☆´¯`•.¸¸. ི♥ྀ

Hi Pam
i start with regular brisket i brine it for 2 weeks in water ,salt,brown sugar, pickling spice and cure#1 .(i got a Calculation for cure#1 if you need )
after 2 weeks i wipe it dry and rub it with 2 parts b pepper 2 parts coriander and 1 part garlic powder.i give it a quick grind and
i smoke it at 225-230  till IT 155 . then i eat it with home made ray bread Swiss cheese  home made kraut and mustard . ;)
Ahron
cadac gas grill
GMG Daniel Boone
MES 30"
RF self made smoker
wood pizza oven
weber

Offline africanmeat

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Re: Pastrami for father’s day
« Reply #15 on: June 21, 2012, 04:41:23 AM »
Thank you all for the good words
Ahron
cadac gas grill
GMG Daniel Boone
MES 30"
RF self made smoker
wood pizza oven
weber

Offline Greg Stoudenmire

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Re: Pastrami for father’s day
« Reply #16 on: June 21, 2012, 10:21:12 AM »
Great looking Pastrami!!!
Bradley Smoker OBS)
The Big Easy I.R. Cooker
ProQ and A-Maze-N pellet smoke generator
Little Chief Front Loader
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Thermos Gas Grill
Outdoor Gourmet pellet grill smoker (Traeger Lil' Tex)

Offline Pam Gould

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Re: Pastrami for father’s day
« Reply #17 on: June 21, 2012, 11:31:06 AM »
Thanks Ahron..I'm definately gonna do this..it looks wonderful. What is your calculation for cure #1. Pam .☆´¯`•.¸¸. ི♥ྀ
« Last Edit: June 21, 2012, 05:16:57 PM by Pam Gould »
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