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Do you plan on using all the heavy seasonings? I watched a food network show on doing it, lots of coriander and cracked black pepper if I remember right then smoked.
I just can't bring myself to do this cause I like corned beef sandwiches better than I do Pastrami sandwiches. Must be the Irish in me.
After the brining process which takes 5 to 7 days (at this stage it's corned beef) the meat is rubbed in black pepper, coriander, and optionally juniper berries wrapped for a few days and then it's smoked.
That was one of the first thing I had tried when I got this new smoker I just covered it in black pepper and smoked her up, it was a bit on the salty side, I think I will cure my own next time.
Ahh yeah - one thing about brine that I always forget to mension because it's kind of automatic is wash the brine off and rinse in cold water many times.
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