Ok Ladies and Gentlemen,(I use that term loosely), I've got 9lbs of brisket curing for pastrami. It goes into the fresh water tonight. I can't wait to put it in my newly completed cold smoke modded smoker on Saturday. I'll keep you posted.
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Ok. Here's thing one and thing two after 5 days in the cure and 8 hrs in clean water. I rinsed, and put the rub on at 5 this morning before work. I was kind of jumping through my butt this morning and forgot to take pics of them looking pretty for the 2 day wait in the fridge. Pics this afternoon.
Last edited by Hawkce541; April 13, 2017, 08:44 AM.
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Here's the meat becoming one with it's new coating for a couple of days.
I had to cut one in half because it wouldn't fit on the rack, but it gave a good view of how the cure penetrated the meat. The slices were put on there so I could tell which way the grain was going when I sliced.
I had to go to a funeral on Saturday, so my dad watched the temps for me. They smoked for about 6 hours with cherry dust. When they reached 151 degrees they got pulled from the smoker.
The recipe I was using was calling for them to be steamed until reaching an IT of 203 degrees. Sorry, but I was half lit by then and forgot to take a pic of them steaming. However, I did get a pic of the final product.
A lot of waiting, but it was worth it. As soon as I took this picture, my dad scooped the slices up and made a sandwich....Immediately!
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