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Looks fantastic. Took my first shot at it a few weeks ago with corned venison I had left over in the freezer. Used a basic rub I had leftover in the cupboard. Ended up tasting great but I would like to make my own pastrami specific rub. Any suggestions??
Fingerlakes area part way between Syracuse and Rochester.
I've been cutting and processing my own venison for a few years. Sausage, burger, jerky etc.
Just getting started with the smoker.
Masterbuilt 40 Inch Electric Digital Stainless Steel Smokehouse that sat in my buddys garage unopened...
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