Knifemaker
Not me
Well Fred finally inspired me to try making Pastrami from a corned beef brisket flat.
Found a nice 4 pound one (there were dozens to choose from at $3.20 a pound)
Got one that was pretty even thickness side to side. Not only rinsed it off, but let it soak for about 6-7 hours to pull some of the salt out.
Made a rub with black pepper corns, mustard seed, coriander, brown sugar, smoked paprika, onion and garlic powder which I cracked up some in my spice grinder (formerly a coffee grinder)
Just put in the Pit Boss. Will pull when it hits about 165 and wrap in foil, then finish in the oven.
I’ll then refrigerate overnight and slice up with my meat slicer.
So more photos and taste results tomorrow….
Found a nice 4 pound one (there were dozens to choose from at $3.20 a pound)
Got one that was pretty even thickness side to side. Not only rinsed it off, but let it soak for about 6-7 hours to pull some of the salt out.
Made a rub with black pepper corns, mustard seed, coriander, brown sugar, smoked paprika, onion and garlic powder which I cracked up some in my spice grinder (formerly a coffee grinder)
Just put in the Pit Boss. Will pull when it hits about 165 and wrap in foil, then finish in the oven.
I’ll then refrigerate overnight and slice up with my meat slicer.
So more photos and taste results tomorrow….