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Old 07-21-2011, 11:53 AM   #21
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That looks really good. Makin' me hungry.
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Old 07-21-2011, 02:07 PM   #22
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You owe me for that new title. Send me some pastrami!

Sounds like you did a phenomenal job, and the pics are making me drool all over my Keyboard. It seems we share more than just a birthday. We both love, and love making great food. I am a bit envious though. I have made my own home-made corned beef, and I have smoked it. But alas, the DW is overly sensitive to any kind of pepper or "heat", and so I can't use it in my cooking (heavy sigh). I would love to try your home-made pastrami. It looks amazing. Great job!

Seeeeeeya; Goodweed of the North
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Old 07-21-2011, 06:18 PM   #23
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You could always make two smoked corned beef briskets, one with and one without pepper. I'd be happy to help you eat them. :)
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Old 07-21-2011, 07:01 PM   #24
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while i agree most pastramis are heabily peppered, there was very little black or hot red pepper in the spices i rubbed onto the meat.

i'd say it was mostly dill seed, celery seed, and crushed bay leaves, and something that gave it a sweet taste, maybe minced sundried tomatoes.
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Old 09-17-2011, 10:02 AM   #25
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I thought smoked corned beef was pastrami. Next month (when it is cooler and easier for me to get even low temps) I will brine my own brisket and then make itinto pastrami. Results to follow.
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