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Thread: Pastrami

  1. #1
    Join Date
    Jan 2013
    Location
    NYS
    Posts
    29

    Default Pastrami

    Curing til next Sunday, first one i have ever done, fingers crossed. started with a 5.5lb brisket, season it, age it, smoke it, eat it!
    Attached Images

  2. #2
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    COOL!!!
    Keep us posted.
    Why in the hell should I have to "Press 1 for English?"

  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Tell us more!!! And SHOW us.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Jan 2013
    Location
    NYS
    Posts
    29

    Default

    Quote Originally Posted by peculiarmike View Post
    Tell us more!!! And SHOW us.
    not too much to show yet, aging in the fridge. more details on sunday when the meat meets the heat!!

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Huge fan of pastrami .. can't wait til it makes it to the show

    This message supported by duct tape and bubble gum.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Jan 2013
    Location
    NYS
    Posts
    29

    Default

    day 3 of curing...looks good to me....
    Attached Images

  7. #7
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Keep 'em coming!!! Can't wait for the finished product.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  8. #8
    Join Date
    Jan 2013
    Location
    NYS
    Posts
    29

    Default done!

    well, thanks to tips advice from this site, i had another pretty successful smoke! nice color, nice flavor and really moist. thanks everyone!
    first pic is @160, pulled, wrapped and put back on smoker until IT was 190. second and third pics are finished product. yum!
    65195_10200324675219562_453502000_n.jpg998514_10200326385182310_501408154_n.jpg1003308_10200326387262362_1244257086_n.jpg

  9. #9
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Now that's what I'm talkin' 'bout!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  10. #10
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Awwww that's beautiful! Thanks for sharing your process with us. I'm sure it was some excellent pastrami
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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