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First try at pastrami
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setdahook
Posts: 284
It turned out to my liking however I am surprised at the lack of saltiness. Next time after the rinse ad soak I am going to add sea salt to the rub also.
Comments
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Did you brine this yourself? If not what brand did you get? Looks like you nailed it!
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Thanks Brownie. I brined it myself I followed this for the brineThen for the rub I used the following no measurements just went by what smelled rightbut it was pretty heavy on the black pepper. If I guessed probably 3 Tbls and the 1Tbls.ground black pepperonion powdergarlic powderground coriandermustard powderAdobo seasoningthymethen each hour I sprayed with apple juice and DR pepper mix
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Thanks for the info. The last time I made pastrami it was suggested I brine it myself. I will bookmark to try this in the future. Thanks for sharing.
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Did you rest (brine) it the full five days? Did you use a whole brisket or try one of the other cuts they suggested? It sounds good so I'm planning on preparing one for a party on saturday after fully reading the recipe. Thanks again.
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Yes it went for the full five days and was a whole brisket after slicing I took the point and diced so I will use that for hash just need a night when I make some potatoes. One other thing double I have a great injector and was able to get most of the liquid into the meat so I did not have a lot of the brine left to soak next time I will double the brine (its cheap to make anyway) and have a better soak.
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Awesome, I can't wait to try it!
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Wow, does the brine give it that color?
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The curing powder, namely, the sodium nitrite gives it the red color.
______________________________________________I love lamp..
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