need recipe for "traditional" PASTRAMI rub

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bang4dabuck

Fire Starter
Original poster
Nov 14, 2009
66
10
Snakehead city
and what wood do they use ? 'STRAMI is my current obsession. Sliced thin, hot and stacked high on rye with some brown mustard along with some UTZ's chips and some Nathans Koshers (best crunch I can find) almost pornography ain't it ?
 
Pretty much along the lines I've been doing except for the Juniper berries and I don't spray anything on it. I use the already corned beef packages because it is way cheaper than plain brisket and besides the few times I brined stuff it came out too salty for me but sometimes so does this stuff.
 
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