Pastrami Question For MOM

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Smoking Fanatic
Original poster
OTBS Member
May 27, 2006
Danbury, Ct.
Finally got my Juniper berries and prauge powder...and have a 5.5# flat curing in the first stage towards making pastrami...using Mom's recipe of course...
the question the rub for the second half of the the 1/3 cup pepper...fresh ground? course ground salad mix type???....also is the 1/4 cup coriander, a ground coriander??? ground up coriander seeds???
I know always details.. details...
Thanks ....
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