Prime Pastrami From Scratch on the Smokin'-It #3

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Should work well for the pastrami (and bacon, jerky, turkey, pit beef, etc.)
 
Man you are going to love that slicer.

Who needs auto.

I have a 1612,   Hobart slicers will slice ANYTHING.
 
You can see were it was touching the bucket and the oxygen permeated through creating that red color...or where it was touching the bucket and not allowing it to hit the oxygen...

After exposure to air, it turned brown; so I think the latter!
 
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I'll hit it with crushed coriander, black pepper, garlic and onion powder tonight and then start the smoke early tomorrow morning...
 
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