Pastrami is ON!

[Kevin Cleek]

Thanks to those who reposted Bill Ackerman's pastrami recipe. We are
cooking!

I had a 9.75 pound brisket, of undetermined age in the freezer. Trimmed
it to 8.75 pounds, pumped it to 9.5 pounds and cured for five days.
That's about 8-9% injected weight, way less than the 20-30% you get
from commercial corned beef. In the smoker at 200�F for however long it
takes.

We will see.

Kevin

[JohnDouglas]

Kevin,

What smoker are you using?

Sounds like you are heading for some good eats......................

--

Kevin Cleek

Saturday, April 06, 2013 12:06 PM

[Kurt Lucas]

Sounds delicious! I need to do hat soon, like as soon as it stops raining.

Kurt

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