Yeah 6" of snow lastnight :-\
So i said SELF, make a pastrami ;D
Did the dry season type
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00180.jpg)
Cut the packer in half and trimmed the flat some.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00181.jpg)
You did save the trim right? Cuz you need it to grind for sausage...EH PUSHER MAN :D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00185.jpg)
Rub the seasoning into the brisket good on all sides.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00183.jpg)
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.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00184.jpg)
What you say.
What did i do with the point?
Ahhh grasshopper thats another post :D
Looks gooood allready.
I like to make the point into corned beef at the same time as doin Pastrami.
Show me more please!