After the visit to Katz deli in New York in January, decided to make my own pastrami. Ordered the @AngusandOink pastrami curing pack, a next day delivery of a full packer brisket from @SherwoodFoods1 & sliced off the flat. Weighed out the curing rub & into the bag for 6 days!
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Brisket flat has been removed from the bag and the curing salts washed off. Now to leave in the fridge for another couple of days. Will smoke it Saturday.
Today’s the day, smoker fired up and brisket flat is rubbed! With the @AngusandOink New York
Well that turned out OK! Wrapped in butchers paper after 3.5 hours then took to 199•f
Will put more pics and a better description on my Instagram later on
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Will put more pics and a better description on my Instagram later on
I’ll let you know next Sunday, it’s curing at the moment
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