My first Pastrami - from Charcuterie


 

Clint

TVWBB Olympian
First half of recipe:
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Separating the point & the flat
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point on the right, flat up top
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Removed 2.75# fat, put the flat & a 1 gallon freezer bag & then into the freezer for about a week
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the point ready for the brine

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.......to be continued
 
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should I do anything with the fat or just discard it? I fed the dog a few pieces of it that she seemed to enjoy....

pic of her funny sleeping position last night---I went skiing all day with the family, & she played drove my friend's german shepherd nuts...
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(I'm the guy in the middle)
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It's been in the brine a little over 48 hours, another 24 to go (unless I want to go longer). I decided to take a little taste & it was good!

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