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  1. Y

    Ok , yaw have me hooked! Yes I'm from the South .

    I just started grinding meat. Wow. What a difference. I make my own pastrami, so now I get use all the brisket trimmings from before the cure. I use 1/3 brisket. 1/3 chuck and 1/3 ribs. Then I add 10% of my pastrami crumbs (after slicing) of the whole weight. They're good right away, but I've...
  2. Y

    Quick Brisket Question

    I take all the brisket trimmings and grind it up into burgers - about 1/3 brisket, 1/3 chuck, 1/3 ribs.
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