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Author Topic: Beef Pastrami  (Read 1083 times)

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Offline flbentrider

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Beef Pastrami
« Reply #-1 on: August 03, 2014, 06:31:14 PM »
I've got 20lbs of Angus Top Round in a dry cure. Given the thickness, it should be about 2 weeks until it's cured through. I cut it in to four fairly unequal pieces.

Stay tuned,
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Offline Pappymn

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Beef Pastrami
« on: August 03, 2014, 07:04:29 PM »


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Offline drholly

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Re: Beef Pastrami
« Reply #1 on: August 03, 2014, 07:31:25 PM »
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Offline HighOnSmoke

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Re: Beef Pastrami
« Reply #2 on: August 03, 2014, 07:41:40 PM »
Will be watching this one too!
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Mike

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Offline flbentrider

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Re: Beef Pastrami
« Reply #3 on: August 03, 2014, 08:05:08 PM »

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Offline ACW3

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Re: Beef Pastrami
« Reply #4 on: August 03, 2014, 08:55:02 PM »
I'll be following this one, too.

Art
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Offline spuds

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Re: Beef Pastrami
« Reply #5 on: August 03, 2014, 09:32:13 PM »
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Feel free to share my pictorials anywhere you like.Could mention from Spuds if you remember.

Offline Las Vegan Cajun

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Re: Beef Pastrami
« Reply #6 on: August 04, 2014, 12:48:31 AM »
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Offline sparky

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Re: Beef Pastrami
« Reply #7 on: August 04, 2014, 02:06:34 AM »
come on bent.  it sounds really good.  I love pastrami.   ;D
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Offline sliding_billy

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Re: Beef Pastrami
« Reply #8 on: August 04, 2014, 02:33:02 AM »
I'm in.
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Offline pz

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Re: Beef Pastrami
« Reply #9 on: August 04, 2014, 07:58:29 AM »
Quote from: ACW3 on August 03, 2014, 08:55:02 PM
I'll be following this one, too.

Art

X2!
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