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pastrami flat

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    pastrami flat

    i've been using your recipe for Katz pastrami successfully over the years. this week i tried to Pastrami just the "flat" ( i made a corned beef with the navel (?). Cured it, desalinated it, smoked it for 5 hours to 192 degrees and wrapped and refrigerated it over a day. steamed it to 202 degrees and the result was a dried out lean "pastrami". should i not use the "flat" when pastrami it? where'd i go wrong? Any help will be appreciated. ron u.

    #2
    Sorry we missed this Drake/Ron. Yes, the flat will always be drier than the other half of a brisket, the fattier "point".

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    • DRAKE
      DRAKE commented
      Editing a comment
      is there a way to juice it up that you know of? or do i just corn beef the flat???

    • Huskee
      Huskee commented
      Editing a comment
      DRAKE Some folks will inject, but with a flat there's not much you can do. make the flat juicier Just make sure to start with a good quality meat.

    #3
    Welcome to The Pit DRAKE

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