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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Smoked some pastrami

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  • Backroadmeats
    commented on 's reply
    If you would like I will give ya step by step what I did.. it is very easy to do..

  • EdF
    commented on 's reply
    Truly great!

  • ecowper
    commented on 's reply
    Okay, that just sounds like heaven on earth

  • Backroadmeats
    replied
    Best part was right before I sliced it the neighbor lady gave me a loaf and of bread right out of the oven.. best sandwiches ever!!

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  • ecowper
    replied
    Okay, alright, damnit, I get it ...... I gotta do some pastrami .... message received loud and clear


    Also .... Backroadmeats that looks darn good ..... sammiches for days

    Leave a comment:


  • 58limited
    replied
    Looks amazing! 21 lbs??!! WoW! I'm attempting my first pastrami right now - cured it myself using Meathead's method and will be smoking it tomorrow.

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  • RonB
    replied
    I'd eat that.

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  • Sweaty Paul
    replied
    Gorgeous

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  • jgreen
    replied
    Wow. Nice job. Pastrami is wonderful.

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  • tRidiot
    replied
    Fabulous! Thanks for the pics!

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  • Backroadmeats
    replied
    Pics of it in the smoker Click image for larger version

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  • Backroadmeats
    replied
    The meat is roast from the round of an old hamburger cow I butchered. Yup I cured it.. I use a cure I buy made by ps spices called sweeter than sweet cure . It contains the sugar cure and salt.. I use the same thing to make hams and Bacon's.. just take the cure and rub generously then I vacuum sealer and throw in the fridge for two weeks.. soak in water for a few hours the rub down outside with coarse pepper and smoke!!

    Leave a comment:


  • tRidiot
    replied
    Cripes, what cut of meat is that??? I LOVE me some homemade pastrami, made some myself the other night:

    Click image for larger version

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    I'm always disappointed in my yield.... I did a 4 lb flat and a 3ish lb point. After smoking, chilling and then steaming up to temp, I ended up with a hair over 2 pounds of pastrami! Man, that stuff came out to probably $20 a pound counting buying the corned beef and the pellets to smoke it, not counting the electricity (steamed it in the oven) and my own time messing with it! Don't get me wrong, it was fabulous, but... dang.

    So did you cure your own, and what cut was it? And if so, how long did you brine it to get that thick cut completely cured?

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  • Troutman
    replied
    21 pounds...now that's ambitious!!! Let us know you method, big pastrami fans here !!!

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  • Backroadmeats
    started a topic Smoked some pastrami

    Smoked some pastrami

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ID:	615742 Sliced 21 lbs of pastrami last night.. turned out great!!

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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