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Pastrami

FrankC
FrankC Posts: 416
edited November -1 in EggHead Forum
I haven't posted a cook in a long time, so I thought I'd share the pastrami I made this week. This is the recipe I used: http://bit.ly/gR4Mwm

I started out with a 4 lb corned beef. Here is is going into it's first soak on Wednesday.
2011-03-02_15-42-55_900.jpg

Then, after six water changes over 48 hours, I was left with this.
2011-03-04_18-12-11_21.jpg

Scored to mark the direction of the grain.
2011-03-04_18-13-41_298.jpg

Seasoned
2011-03-04_18-16-06_488.jpg

After an overnight rest, on the medium at 250 dome with some pecan for smoke
2011-03-05_08-54-31_232.jpg

It took longer than I expected to bring it up to 170 before pulling it. I suspect that I hit my plateau early, because it sat at 156 degrees for about 2 hours. Here is just before an overnight rest
2011-03-05_15-04-51_585.jpg

and sliced and ready for sammies!
2011-03-06_10-01-48_424.jpg

Turned out great! This is a great recipe; give it a try, I'm sure you'll like it!

fc

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