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1st time pastrami

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  • RolfTaylor
    replied
    Originally posted by RolfTaylor View Post
    How on earth did you make it last a week!
    I made 3 pieces last time and it barely lasted a week! I did stash some bits in the freezer and have made myself hash for breakfast a few times. If you don't mind a high ratio of skin to potato those mini potatoes are perfect for making hash. You thrown them in the microwave for about 5 minutes. Then squeeze out the insides and fry them up and viola. Fastest hash in the east!

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  • RolfTaylor
    replied
    Originally posted by tRidiot View Post
    I tried bringing my own, and while it was good, with the additional hassle, time, space, etc., I've had very good results just buying corned beef points and turning them into pastrami. <snip>

    Matter of fact, have one in the fridge now all rubbed down and ready to throw on the smoker. Soon as my pork butts get wrapped, I think I'll throw it on. Or maybe do it tomorrow.
    I have had such incredible results with the store corned beef method I will be a long time, if ever, till I try brining my own. And you just can't beat the prices in early March! I think I have 4 or 5 in the freezer left.

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  • RolfTaylor
    replied
    Has anyone here made pastrami from the "navel" or Plate cut? I gather it is fattier. I find the smoked fat is what give Pastrami that extra vavoom. Some delis offer both "lean" and "regular" and I always go for the lean.

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  • Spinaker
    replied
    This is still my favorite recipe on the site. It just can't be beat. The flavor is out of this world good. And when you cure it yourself, it is just that much better!

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  • kizeroy
    commented on 's reply
    I can see myself doing them that way as well later on. It certainly would cut down on the time required and space needed in the fridge! It will be interesting as well to compare the end results to see if I can tell any difference.

  • DogFaced PonySoldier
    replied
    I tried bringing my own, and while it was good, with the additional hassle, time, space, etc., I've had very good results just buying corned beef points and turning them into pastrami. I dunno if it's 90% of the result, but it's darned close and it's way under 1/4 of the work/effort/hassle.

    Matter of fact, have one in the fridge now all rubbed down and ready to throw on the smoker. Soon as my pork butts get wrapped, I think I'll throw it on. Or maybe do it tomorrow.

    Leave a comment:


  • kizeroy
    commented on 's reply
    It was tough, but wanted to try and enjoy it as long as possible. Next one goes on tomorrow!

  • HawkerXP
    replied
    Looks great!

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  • Rfhd69
    replied
    That looks great my friend! Nice job and will have to try (never have tried one before).

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  • jfmorris
    replied
    Beautiful Pastrami! I need to do that again soon. Never did the point either, so maybe I need to change that.

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  • RolfTaylor
    replied
    How on earth did you make it last a week!

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  • GroceryBoy
    replied
    kizeroy AWESOME JOB! That looks fantastic!! And first time, I am impressed

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  • bbqLuv
    replied
    Rubin, Rubin I've been thinking
    What a fine sandwich you should be.

    You done good.

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  • kizeroy
    commented on 's reply
    Correct. I used the recipes found here.

  • RonB
    replied
    Very nice.

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