Corned Beef/Pastrami - BBQ Central

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Old 02-09-2009, 09:13 PM   #1
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Corned Beef/Pastrami

Corned Beef/Pastrami

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Well doin a corned beef, a chunk fer corned beef an a chunk fer pastrami.




This started out at 10.66 pounds, trimmed out most a the fat an wound up with 7 1/4 pounds ta cure.



Here they be in the curin bucket. Now the 7 day wait!

Should be some perty tastey vittles!
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Old 02-09-2009, 09:52 PM   #2
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Lookin' good so far HB.
I want to try making a corned beef for St. Patty's Day this year for the first time.
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Old 02-10-2009, 06:35 PM   #3
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Can't wait to see the next batch of pictures!
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Old 02-10-2009, 06:47 PM   #4
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Hey Maynard just bag that stuff up with brine. Saves a bunch of floorspace in the walkin etc. Try double glad tall unscented kitchen trash bags but if you the squeamish type snag some retail ice bags or the Turkey cooking bags. That should work too. Save the pickle/icing/chlorine buckets for making wine. Just my .02 of course. Now just to be fair I have tried it both ways...so you can rest assured I am giving you the right poop here. Hey checked with my old Iowa chum today and tole him about the ham vs bacon thang. He wasn't overly familar with it..but said he did miss some kinda ham loaf yall have up there. He say folks flatten it out then bread and fry it and make a sandwich out of it. The restaurants all compete to see who can come up with the biggest patty. You ever heard of such a deal? If so we gonna be needing recipes and techniques etc. Thanks.

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Old 02-10-2009, 08:36 PM   #5
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Only thin I can thin of is a breaded pork tenderloin, some them run plate size!
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Old 02-11-2009, 11:56 AM   #6
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Well I double checked with the Iowa fella. He say the ham loaf is made like a regular meat loaf cept using ground ham and is baked..not fried. They just slice it up and put it on the sandwich. Not sure where I came up with the breaded and fried thang. Co-moonicating with folks from North of the Mighty Red River can be tough ya know?

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Old 02-11-2009, 06:35 PM   #7
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OK, yup follerin ya now. It is perty good stuff, never made it up myself, momma just bring some home from the store an chuck it in a pan. Not to bad a stuff really.
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Hillbilly Drum Smoker - (Trident 1)
Fridge Conversion- Used Ta Be Cool - Great fer sausage, Ham, Bacon an Cheese!
Reverse flow tank smoker-buildin it
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