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Short rib pastrami

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bclarksicle
bclarksicle Posts: 167
in EggHead Forum
Per Ruhlman

Prepping the corning liquid




Into the brine for a few days 

soaked in water for a day, then dried overnight in the fridge



Rubbed with toasted peppercorn and coriander 


On to the egg for a few hours. Wrapped in foil with some water at about the 170 mark. 



Sliced up and ready to eat. 

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