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Curing time with Pop's brine??? Updated with Q-View - Page 2

post #21 of 25
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Red did it taste like Pastrami?

Nice color good job


No it really didn't taste anything like Pastrami. The brine smelled like garlic from the garlic powder I added but the flavor didn't come through in the final product. If I do it again I will add garlic to the rub and leave the rub on overnight before smoking. Nice consentrated turkey flavor though. My Dad is making a white bean chili with the end pieces as I type. I can smell it cooking.:drool 

Thanks for the comments people!

post #22 of 25
Looks good, I wondered what that smokey smell was lifting up from the south! Nice smoke Clay!
post #23 of 25
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks good, I wondered what that smokey smell was lifting up from the south! Nice smoke Clay!


Thanks Case. I had to fight off the drive bye's and neighbors!

post #24 of 25
Thread Starter 

And some "Bear" view. A nice hot bowl of white bean chili made with the end pieces topped with smoked pepper jack cheese, and green chili corn bread side.

post #25 of 25

Dang it you are killing me here that looks great nice job. 

 

DS

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