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Newest batch of Pastrami

post #1 of 4
Thread Starter 
Had such good luck last time with the Pastrami I made a double batch this time. Brined/Corned it for 8 days as before and smoked for 5+ hours until internal was about 155. It is resting in the fridge until tomorrow.


post #2 of 4
that looks very good
post #3 of 4
Looks great. I'm definitely going to have to make some pastrami soon.
post #4 of 4
Great Looking Pastrami...PDT_Armataz_01_34.gif
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