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You did a good job on both batches, I'll have to go back and look at what you used in your rub. I have some venison back strap I am attempting to make "pastrami" out of. I like the methods that you use, it will always come out consistant that way. High 5 !
Great Thread, I know this is old, but it convinced me to give it a try. It will be a few weeks before I can give a try. Looking for a Brisket this weekend. During the brine, you keep it in your Beer Freezer, What temp is that?
Thanks, I start posting pictures when I pick up the Brisket. I will probably start with one, and go from there. I love pastrami so I am really looking forward to this.
I a have a question on your rub portions. You said 1 oz. coriander...2oz of tillicherry peppercorns, onion powder and roasted garlic powder. The last three ingredients, is that 2oz. each or combined all three?? I'm gonna try this real soon. Thanks.