Fathers day pastrami W/Qivew

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africanmeat

Master of the Pit
Original poster
OTBS Member
Mar 28, 2011
4,730
38
Cape Town South Africa
last week i put a brisket in a brine to cure

Salt ,coriander seed black pepper, juniper berry, garlic, bay leaves brown sugar ,mustard seed  .and i put it in the fridge for 8 days

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yesterday  i pulled it out and rub it with garlic powder mustard powder black pepper and coriander crashed seed

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and in to the smoker at 225 F for as long it will take, it took 14 hours

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It rested all night and in morning i sliced it

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and for the Bear view

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i will have a good week lots of Sammie's

Thanks
 
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NICE!!! Great Job!!!
drool.gif
Thanks


Your pastrami looks fantastic Ahron...your going to love those pastrami sammie's!!! Thanks for the Q-View. 
drool.gif
yes for the whole week thanks


Pastrami Looks Great Ahron... 
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thanks


Wow that looks great. Nice job
thanks Scr
 


Nice looking pastrami.  Great slicer, too!

Good luck and good smoking.
thanks Merv


That's some ultra lean pastrami you made, nice job! 
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yes i love it lean thanks


Nice looking strami Ahron

 
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Thanks  rep


Man that looks amazing, I'm bookmarking this page. I really have to try that. Thanks for a great post buddy.
Thanks buddy


Excellent looking pastrami, Ahron!  
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thanks Al
 
Incredible I'm going to bookmark this page.

Can you be more specific on the brine solution/liquid? Is the saltpeter the cure agent? or just for flavor? Oh last question, what is the Internal temp you want on it?
 
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Incredible I'm going to bookmark this page.

Can you be more specific on the brine solution/liquid? Is the saltpeter the cure agent? or just for flavor? Oh last question, what is the Internal temp you want on it?
 Hi eriksp. the brine is water 1 gal  in a container ,Salt (til you can float an egg ) ,coriander seed black pepper, juniper berry, garlic, bay leaves brown sugar((1:1 as salt) ,mustard seed saltpeter 

 (((like cure 1#)1.5 tsp you put the meat in and something heavy on top to keep it submerged for 8 days .i smoke at 225 and pull it out at 185 to 195 (the meat is already cured)

 


Took me 4 days to sniff this one out !!!!

Thanks for the BearView, Ahron !!!

Bear
Thanks Bear


Super looking pastrami!   Great pics!!
Thanks


Awwww... I'm drooling. That looks sooooooo good! I guess I have to do a brisket now!
yes you do thanks
 
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It's 7:00 in the morning here, and I'm drooling! 

Looks Fantastic!
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Todd
 
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