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PastraME!

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    PastraME!

    9 days of curing, 4 days of rub, 6 hours of smoke and about 4 hours of steaming. First pastrami turned out pretty darn good! Kids enjoyed the heck out of it, they'd never had pastrami before.

    #2
    Me so jealous. Won't have mine until next Saturday.

    Comment


    • jholmgren
      jholmgren commented
      Editing a comment
      Guest - The Steaming step took WAY longer than I expected. Didn't even bother to put it in the oven or back on the grill to firm up the bark.
      -Jim

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      jholmgren I'm going to sous vide after the desalination. Was thinking 145 but it might go longer than I planned due to work, so I think I will do 135 for close to 40 hours. Rub then chill for 48 hours. Then smoke.

    #3
    Nicely done!

    I'm getting ready to start my 3rd one in 6 weeks. Once people try homemade pastrami, along with homemade fixins' they keep wanting more.

    Comment


      #4
      Nice Job, I bet you didn't have any left after work. I get a kick out of my 8yr old just asking for more pastrami!

      Comment


        #5
        Looks great! Pastrami is the best recipe on this entire sight. I have 10 lbs brining right now for NFL championship Sunday, can't wait!

        Comment


          #6
          My wife has informed me she's not a huge fan. I guess the bright side is my kids & I get it all.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            My wife doesn't care for it either. It wasn't brined in Coke for 4 years so big surprise there.

          #7
          I've got to do pastrami now. jholmgren, yours looks tasty!

          Comment


            #8
            Make more than you think you should. It always goes too fast.

            Comment


              #9
              I am Beginning To Hate You People! Just when I think I May Have Learned a Little there is Jerod Broussard with his Soody Do? Pastrami Recipes to Die for? Me with a Frozen Pork Belly waiting to be turned into Bacon! Woa Is Me I'll Never Catch Up?
              Eat Well and Prosper! From Fargo ND, Dan

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                #10
                Have 3 on the kettle at this time, been since 10PM last nite.

                Comment

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