The future

[Blacklab]

This has been in my fridge a solid month. Now it’s time for pastrami. Soaking in water for about 2-3 hrs. Refreshing water every hr. When done I’ll put my own personal rub on. Nothing special salt pepper garlic cayenne or chili flakes. Ground up Bay leaves and dried onion with a touch of brown sugar🤑🤑🤑😉🥃🇺🇸

[Dan-o]

 

[NRA4LIFE]

Oh baby!  Fire up the slicer.  I have one last pack of moose pastrami in the freezer.  Going to be a sad day when that is gone.

Where did you buy that brand?  Looks like a very nice brisket.

[Blacklab]

Cash & carry 17-18lbs.

NRA4life you know your meat Actually pleasantly surprised on how the slab looks😉🥃🇺🇸

[Stein]

That's what I should have done, just finished off the last of a corned beef that was OK but pastrami would have been much better.

[Bigshooter]

What internal temp do you cook it to?

[NRA4LIFE]

I like 202.

[Bigshooter]

I like 202.

Can you run it through a slicer at that temp?  Maybe if I put it in the fridge overnight i can?  I'm doing a couple this week and want sandwich meat.

[Blacklab]

Well here it is. 14hrs @ 250 on the boss. Remembered pics after vac sealing. Turned out great. These are pics  of point😉🥃🇺🇸

[NRA4LIFE]

Bigshooter,

With all smoked/cooked meats destined for the slicer, I have found it helps a lot to let it sit in the fridge overnight and slice it cold.  You can slice it very thin then too.

BL, nice job, that looks great!

[Blacklab]

Yes slicing it the next day after it’s been refrigerated is key. I don’t use my electric slicer unless. I got a lot of meat. It’s such a pna to clean.

Thanks NRA😉🥃🇺🇸

[Bigshooter]

Bigshooter,

With all smoked/cooked meats destined for the slicer, I have found it helps a lot to let it sit in the fridge overnight and slice it cold.  You can slice it very thin then too.

BL, nice job, that looks great!

Thanks.