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Off Topic TN Forums
Cooking Forum
Pastrami
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<blockquote data-quote="TAFKAP" data-source="post: 4732465" data-attributes="member: 7776"><p>I would suggest brining your own so you won't have to soak out the cure from a commercial package of corned beef. Looks like an awesome pastrami. I'm gonna make some this week with some of my corned venison. </p><p></p><p>From what I've seen in the Jewish delis, they'll smoke a brisket for a few hours for flavor, but the cooking is done by steaming. That's how they get theirs tender. </p><p></p><p>Looks awesome!</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 4732465, member: 7776"] I would suggest brining your own so you won't have to soak out the cure from a commercial package of corned beef. Looks like an awesome pastrami. I'm gonna make some this week with some of my corned venison. From what I've seen in the Jewish delis, they'll smoke a brisket for a few hours for flavor, but the cooking is done by steaming. That's how they get theirs tender. Looks awesome! [/QUOTE]
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