nepas
New member
Been away for awhile with other things.
Anyways
Have had a brisket flat being done into a pastrami. Today i think going to git-r-done MAK style. Supposed to be a storm snow dumper coming in.
Made up my dry pastrami mix. Mix this up good so you dont have any clumps. Set aside. This was done on the 20th if my gray matter serves me right
Next i cut the packer in half and trimmed the fat back some. Save the trim for sausage making Some say oh no use the whole packer for pastrami, no use the point, Ahhhh calm down...EH
Coat the brisket with the dry on all sides. You might have some of the rub left but no biggie.
Now put the pastrami into a zip lock bag and take as much air as you can out. I also wrapped clear wrap around the zip lock. Let the pastrami fridge rest for 3-4 days or longer if you can
This morning i am going to rinse the pastrami in cold water and soak in cold water for 45 mins. Empty the water and re peat for another 45 mins. This will reduce some of the saltiness. After i will pat the pastrami down with paper towel and apply a dry rub.
More pics to follow.
Anyways
Have had a brisket flat being done into a pastrami. Today i think going to git-r-done MAK style. Supposed to be a storm snow dumper coming in.
Made up my dry pastrami mix. Mix this up good so you dont have any clumps. Set aside. This was done on the 20th if my gray matter serves me right
Next i cut the packer in half and trimmed the fat back some. Save the trim for sausage making Some say oh no use the whole packer for pastrami, no use the point, Ahhhh calm down...EH
Coat the brisket with the dry on all sides. You might have some of the rub left but no biggie.
Now put the pastrami into a zip lock bag and take as much air as you can out. I also wrapped clear wrap around the zip lock. Let the pastrami fridge rest for 3-4 days or longer if you can
This morning i am going to rinse the pastrami in cold water and soak in cold water for 45 mins. Empty the water and re peat for another 45 mins. This will reduce some of the saltiness. After i will pat the pastrami down with paper towel and apply a dry rub.
More pics to follow.