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Pastrami (with Q-View) - Page 3

post #41 of 45

Looks fantastic!

post #42 of 45

That looks AWESOME!

post #43 of 45

Looks fabulous! I'm going to give it a try. I also saw a nice write up on smoking pork loin into nice loafs of canadian bacon. The med course peppercorn bark you did on your pastrami is the bomb! Thanks for the tip.

post #44 of 45

Quick question ... just how salty are they if you don't soak them ,,,, kind of like salty meats    is it over powering? ..I ready other articles that said they soaked for days .. seems like you would suck out all the flavor ...

 

Thanks in advance   that's some good looking meat you got there ...

post #45 of 45
Quote:
Originally Posted by Paul Catt View Post
 

Quick question ... just how salty are they if you don't soak them ,,,, kind of like salty meats    is it over powering? ..I ready other articles that said they soaked for days .. seems like you would suck out all the flavor ...

 

Thanks in advance   that's some good looking meat you got there ...

 

Paul....I have done these from the corned beef.  I only soaked mine in water....(changing it every few hours) for about 8-10 hours the day before I plan to smoke them.  They are really salty if you don't.  BUT...that is they way I like it.  Just a bit of salt...but not tons.

 

Kat

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