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I made Pastrami, took a couple of beef roast and cured them in Pop's brine with 3/4 cup of pickling seasoning per gallon of brine. Injected them with the brine and left them cure for about 4 weeks. The rub I used was
1/4 cup kosher salt1/4 cup paprika3 tablespoons coriander seeds3 tablespoons...
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