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Beware of not curing long enough.

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    Beware of not curing long enough.

    I ran across this video about making your own pastrami in an e-mail ad I got from All Things Barbecue. (The owner is the mfg'r. of Yoder smokers). I would have been so embarrassed cutting in to the finished product looking like this: http://thesauce.atbbq.com/video-how-...me/#gs.six2GeE

    #2
    He kinda paused like, "what's that bald spot doing in my pastrami?"

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      #3
      Wow, heck of a ummmmm smoke ring? yeah smoke ring.

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        #4
        Originally posted by John View Post
        Wow, heck of a ummmmm smoke ring? yeah smoke ring.

        Gas ring man, gas ring...

        I had a point look like that when I cooked 4 briskets at 225 in the Pit Barrel. Twas wicked. Had to deliver an hour away.

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          #5
          Oh man, that's just sad-looking. Can't believe they posted the video anyway.

          Kathryn

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            #6
            Agreed Kathryn. Just goes to show you how careful you have to be taking BBQ advice on the web. That video had no business getting posted.

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              #7
              My next pastrami won't be getting steamed, it is getting sous vide after the smoke.

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                #8
                Hilarious!!! Almost 40 years ago, my first (impatient) attempt at a home cured ham resulted in a color pattern a lot like that. Some ham & some roast pork. LOL! That was long before anyone posted videos on the web, not that I would have anyway. Epic fail!!!!!

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                  #9
                  Hmm... so I'm looking at this worrying that my Christmas Eve pastrami is going to end up this way. I won't be able to get it into the brine until Friday afternoon at the earliest, possibly Saturday morning.

                  That didn't look like a very thick cut he had, most of it maybe 1.5", even the thickest part couldn't have been more than 2"? I realize he only cured it for 3 days. I'm banking on the testimonials here to calm my nerves, lol. Meathead's recipes and techniques have never let me down. I'll have 5 full 24-hour cycles to cure, then remove and desalinate overnight and put on the smoker on Christmas Eve. Hope that's enough time...

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