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Recent content by fattyez
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Pastrami 1st time - grey after cure
good afternoon, I read through many of the posts on making pastrami and decided to take the plunge. I am using Morton’s tender quick and their cure recipe for 1tbsp per pound. Brisket is 5 lbs and after 9 days of curing took it out of the fridge to soak for the recommended 3 hours. After...
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