Master of the Pit
- Joined Jun 24, 2011
Picked up a whole packer a couple of weeks ago. I cut it in half. Smoked half a couple weeks ago and been curing the other half for pastrami.
I use pops cure recipe. https://www.smokingmeatforums.com/ams/the-art-of-the-curing-brine.10199/Look great man! What was your cure recipe and timing?
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