Pastrami

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pc farmer

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Feb 17, 2013
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Central Pa
I had this little flat in the freezer.


Mixed up a gallon of pops brine while I waited for the pickling spice to show up.


BDSkelly used this on his and he liked it.


Mixed up 2 tablespoons in a cup of water and simmered it.


After is cooled I added it to the brine.


Left it in the brine for 8 days.

Cut I piece off of the end, looks cured.


In the fridge to dry till tonight then I will season it and cook this weekend.


I cut of some of that ugly fat off.

Will post when it goes on the mini.
 
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Can't wait   I'll be watching

Gary
 
mmmm Pastrami!  I'll be watching for sure.  Just curious...how much pickling spice did you use?  I always have used about 2 tablespoons per gallon of pop's brine.  Not really sure why hahah.  Probably saw someone do it on here.
 
I am going to have to come to Pennsylvania  just to see you and Bear, y'all stuff looks way to good,  You give lessons ???

Gary
 
 
mmmm Pastrami!  I'll be watching for sure.  Just curious...how much pickling spice did you use?  I always have used about 2 tablespoons per gallon of pop's brine.  Not really sure why hahah.  Probably saw someone do it on here.
2 tablespoons for 1 gal.
 
 
I am going to have to come to Pennsylvania  just to see you and Bear, y'all stuff looks way to good,  You give lessons ???

Gary
Come on up.

Lessons from me???  You would be the teacher.
 
Are you going traditional with the rub? Coriander, pepper, juniper berry? Or some other mix?
Some other mix.   Not sure what yet.   Black pepper and garlic for sure.

I actually think the pickling spice had that stuff in.
 
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If you decide to use juniper berries grind them with the black pepper and you get a better grind. I keep a dedicated coffee grinder for use with spices. 
 
Seasoned up. Paprika, garlic and butcher pepper.



Into the fridge till tomorrow evening.
 
PM me your address when u start the smoke I'll be all over that.

110.gif
 
Okay where's the sliced shots??? [emoji]128540[/emoji]

Wouldn't that be a cool Pastrami smoke, partially slice then brine and smoke...
 
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