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Pastrami
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<blockquote data-quote="Snowwolfe" data-source="post: 5431305" data-attributes="member: 14220"><p>Couple of months ago stocked up on beef briskets when Kroger had them on sale for $1.99 a pound. Today trimmed the fat cap down to about 1/4 inch and mixed up the "corning" recipe and put it in the fridge. Simple to mix, some salt, sugar, curing salt, pickling spice, garlic and mustard seeds. Will flip it once a day for next 5 days. Then I will remove it from the cure and cover with a rub of black pepper and coriander seeds. Smoke till the internal temperature hits 200. Cool it down and slice it.</p><p>Some good bread, Swiss cheese, and some tasty mustard and a cold brewski should make for a happy ending.</p></blockquote><p></p>
[QUOTE="Snowwolfe, post: 5431305, member: 14220"] Couple of months ago stocked up on beef briskets when Kroger had them on sale for $1.99 a pound. Today trimmed the fat cap down to about 1/4 inch and mixed up the “corning” recipe and put it in the fridge. Simple to mix, some salt, sugar, curing salt, pickling spice, garlic and mustard seeds. Will flip it once a day for next 5 days. Then I will remove it from the cure and cover with a rub of black pepper and coriander seeds. Smoke till the internal temperature hits 200. Cool it down and slice it. Some good bread, Swiss cheese, and some tasty mustard and a cold brewski should make for a happy ending. [/QUOTE]
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