Pastrami's ready

Discussion in 'Beef' started by rexster314, Dec 23, 2013.

  1. rexster314

    rexster314 Meat Mopper

    Cured 4 days, smoked on my Bradley till 165 deg, chilled then today sliced it up and in a vacuum canister. Not bad if I do say so.

    Got another packer brisket trimmed and curing now in the refrigerator. Gonna give a little bit out to some friends for the holidays.

     

Share This Page