Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: dogtuk on February 07, 2011, 08:11:38 PM

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Title: Pastrami
Post by: dogtuk on February 07, 2011, 08:11:38 PM

I was going to have this for the superbowl but a buddy gave me a couple of elk roasts and wanted me to smoke them for the superbowl party so we had the elk roast this is a 4 pound brisket I cured it for 5 days I am very happy with the way it turned out it tastes good

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fth_IMGP0246.jpg&hash=832bb4bc4993018109b027fd69cd1aec15731119) (http://s44.photobucket.com/albums/f45/salmonclubber/?action=view&current=IMGP0246.jpg)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fth_IMGP0250.jpg&hash=7331e816e48b4cec8a4ea37ffbb6025adbdfdb46) (http://s44.photobucket.com/albums/f45/salmonclubber/?action=view&current=IMGP0250.jpg)

Title: Re: Pastrami
Post by: Mossy on February 07, 2011, 08:28:46 PM

Looks great.  Especially the crust

Title: Re: Pastrami
Post by: whitey on February 09, 2011, 12:54:45 PM

Looks great.
Pastrami and cheese melts on sourdough.
Yum.
Nice job dogtuk.

Title: Re: Pastrami
Post by: billythekidrock on February 10, 2011, 05:50:08 AM

Nice!

Title: Re: Pastrami
Post by: Skyvalhunter on February 10, 2011, 06:07:42 AM

Looks good and bet it tastes even better. Perhaps you could share a little. :EAT: