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Turned out great, used the Cimarron for this cook. Garlic and coarse black pepper on the beef. I like to core the cabbage and wrap it 2/3s in foil, then in the core hole put black pepper, granulated onion and garlic along with some chicken soup base granules. Then pack it with butter and poor...
For my most recent pastrami, I used a 1-gallon corning brine based on Pop's Brine, but added a bunch of corning aromatics and substituted 16 ounces of beer. I did inject 10% of the meat weight. The beef corned for 12 or 14 days, seasoned, rested 24 hours, then smoked followed by a pressure...
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