Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on Apr 17, 2012 15:52:51 GMT -6
I cured a brisket for pastrami. Here’s some pics of the process. Separated the point from the flat and trimmed most of the fat. Cured it in a brine for 2 weeks. Here’s what it looked like when I took it out. Rubbed it with some fresh ground toasted coriander and black peppercorns. Smoked it at 225F until 165 IT. Pulled it and let it rest overnight to slice the next day. Came out great. Awesome sammie.
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Post by keymaster on Apr 17, 2012 17:24:37 GMT -6
Now thats some awesome looking Pastrami and a killer lookin Sandwich, Nice Job!!!
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Post by jimz on Apr 18, 2012 16:00:54 GMT -6
I second that opinion!!! Vindi, I thought you said you deliver for free,LOL. Very nice stuff there-JimZ
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Post by Cajunate on Apr 25, 2012 6:20:37 GMT -6
Good looking stuff there! I'm due for a good pastrami sandwich. I might have a brisket in the freezer that I'll have to do psatrami with.
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