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post #1 of 13
Thread Starter 
here's the pastrami i did monday, finally cured & sliced. it tasted good to me but maybe a bit heavy on the pepper so next time i'll go w/ 1/2 black & 1/2 white pepper and see how that was my first 1 and it is good though. here's the pic.
post #2 of 13
That pastrami looks great. What mix of black/white pepper did you use. I found that white pepper can have a bit of a bite and sometimes overwhelms peoples palates.
post #3 of 13
Thread Starter 
i just used the black as per debi's recipe. i was thinking white pepper wasn't as stout. maybe i'll reduce the pepper period as i had to adjust for a smaller brisket. it was precorned btw.maybe it's cause i just took an end piece for the first bite.
post #4 of 13
It looks fabulous!!!

Definitely give the white pepper a try.

If you want to really experiment, get a sample of the peppercorns that come in different colors and types. Never know.... PDT_Armataz_01_03.gif
post #5 of 13
strange thing pepper. It goes along harmless enough and all of a sudden it takes off and bites.
post #6 of 13
Yum Yum eat'm up brutha!!! Looks great.
post #7 of 13
That looks deliciousPDT_Armataz_01_34.gif
post #8 of 13
That looks soooooo good! You say that was a store bought corned beef though? How long did you soak it in water before you smoked it to get out the heavy salt flavor?
post #9 of 13
As always Gypsy, that looks great!
post #10 of 13
Thread Starter 
i never soaked it. it was a corned brisket(2.5lb) from walmart.all i did was use the rub & smoked 'er down low &'s not salty @ all. p.s.i went w/ the recipe(post-corning)from deejay's smokepit here's the link.
post #11 of 13
that stuff looked perfect!! Now I got to get mine going!!

Lisa tongue.gif
post #12 of 13
Thread Starter 
had a few slices today on the wife's homemade wheat bread with provalone & pepperjack,mayo & 1905 spicy brown mustard (3 tums for dessert) and thought i'd torture y'all before lunch. thanx debi for opening my eyes.
post #13 of 13
My mouth is watering!!
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