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Recent content by Erikhawk
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I would wrap in parchment paper before vacuum sealing. I may be crazy, but I dont like the flavor I get when the salmon fat is in contact with plastic.
So I'll be starting my brine tonight for my first pastrami in probably 10 years. I'm planning on separating the point and flat because I only have about 7-8 days to cure plus I have limited storage space for a packet in my fridge all week (my wife would kill me).
I'd love to hear any...
I just picked up from Spice Specialist warehouse in Hicksville, NY. The smallest amount they have packaged is 2lb. Guess I'll be making plenty of pastramis in the near future.