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Homemade pastrami
I decided to make my own pastrami out of a 12 pound brisket after trim. Followed a recipe with 2tsp of curing salt, wet brined it for 4.5 days and then smoked till internal of 203. Came out amazing except it had a thin brown streak running down the point . Flat seemed fine. Is this a concern...- slukatj33
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- Replies: 4
- Forum: Food Safety
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