Author Topic: Snow Pastrami  (Read 784 times)

NePaSmoKer

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Snow Pastrami
« on: January 21, 2011, 08:38:29 am »
Yeah 6" of snow lastnight :-\

So i said SELF, make a pastrami  ;D

Did the dry season type


Cut the packer in half and trimmed the flat some.


You did save the trim right? Cuz you need it to grind for sausage...EH PUSHER MAN  :D


Rub the seasoning into the brisket good on all sides.



Next put brisket in zip bag, try to remove as much air as you can. I wrapped the zip bag with clear wrap after also. Fridge for 4-5 days turning bag every day.


What you say.

What did i do with the point?

Ahhh grasshopper thats another post  :D

Offline OU812

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Re: Snow Pastrami
« Reply #1 on: January 21, 2011, 08:43:16 am »
Looks gooood allready.

I like to make the point into corned beef at the same time as doin Pastrami.

Offline SnellySmokesEm

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Re: Snow Pastrami
« Reply #2 on: January 21, 2011, 07:43:16 pm »
Show me more please!
Is it bad if my wife refers to the smoker as "The Mistress"?
MasterBuilt Electric Smokehouse
Charbroil Red 4 Burner With Auto Clean
Big Easy Smoker Roaster Grill
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