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07-14-2013, 12:14 PM | #2 |
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Would smash.
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07-14-2013, 12:15 PM | #3 |
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Very cool.
I bought this slicer 3 or 4 years ago. http://www.cabelas.com/product/Home-...3Bcat104577480 While it certainly isn't commercial grade it gets the job done when slicing beef thin. I use it when I make dried beef. |
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07-14-2013, 12:15 PM | #4 |
Ain't no relax!
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I've never had a pastrami. Do you have any leftovers?
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07-14-2013, 12:20 PM | #5 |
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FYI, I've met the OP. He loves food but isn't fat in the slightest.
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07-14-2013, 12:30 PM | #6 |
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Sounds delicious
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07-14-2013, 12:32 PM | #7 | |
Cheat Death
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Quote:
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07-14-2013, 12:35 PM | #8 |
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KC,
I do my own pastrami. I use a blend of white and black (telicherry) peppercorns with the coriander and also a little bit of crushed red pepper for added heat. I would also recommend some white oak or pecan wood with apple. It balances a good flavor. Those Hamilton beach roaster ovens work great as a steamer Ang |
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07-14-2013, 12:36 PM | #9 |
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07-14-2013, 12:37 PM | #10 |
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I came
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07-14-2013, 12:38 PM | #11 |
Cheat Death
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07-14-2013, 12:43 PM | #12 | |
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Quote:
What's your internal when you take it off your smoker? Thanks for the recommendations. |
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07-14-2013, 12:45 PM | #13 |
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I don't know WTF is really going on in here but 14 days in a food bucket? How does that work. Refrigerate that I assume?
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07-14-2013, 12:45 PM | #14 |
Emporer of Mongo
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holy ****
I just had to swallow a massive amount of drool because i had nothing to slobber / spit in to... Jesus H christ what a sammy I mean OY VEY!
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07-14-2013, 12:48 PM | #15 |
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Yeah, I put it in a mini fridge and keep it around 40 degrees. You can do it in less time depending on the thickness of the brisket or whatever cut you're using.
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