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Recent Reviews

Re:Homemade Pastrami

This was a very good recipe. I did not use curing salts at all, because I don't want nitrates in my food. Further, the refrigeration during brining is sufficient to ward off the nasties. I have only tasted the slices, which were pretty darn good, and hoping they will be better on a reuben. I used a 5+lb brisket and smoked in my Big Green Egg at ~225F, but it took seemingly FOREVER (6+hours) to achieve 170F. The result was an amazingly tender piece of pastrami, YUM.

Posted: 08:30 am on November 20th 2015