Seeing as how my, "From Scratch" photo essays have been such a hit
with the trolls and infidels....

A 5-pound brisket flat rubbed with coriander, cracked pepper,
granulated garlic, mustard seed, and cure #2 for 3.5 days. Smoked
at 225F over mostly oak and pecan for 3.5 hours.

https://i.postimg.cc/BQjTGF5p/Pasmtrami-Smoked.jpg
https://i.postimg.cc/VkMXJcVb/Pastrami-Smoked.jpg

Shrink wrap it with your Foodsaver in a brisket-sized 4mm nylon bag
after taking a little bit of fat off as a cooks treat (oh, ****
yes!).

https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg

Stick in it a hot tub at 148F for 24-30 hours. Do it in your laundry
room where it doesn't take up space in your kitchen.

https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg

To be continued....

Does Pussy Katz have any inane comments about the wiring or hose
placements of my laundry facilities, or maybe the paint on the
walls? (minus 30 years of detergent splashes)

-sw

On Thu, 9 Jul 2020 18:36:23 -0500, Sqwertz wrote:

> Shrink wrap it with your Foodsaver in a brisket-sized 4mm nylon bag
> after taking a little bit of fat off as a cooks treat (oh, ****
> yes!).

Correction:

https://i.postimg.cc/mrsCM6vp/Pastra...nk-wrapped.jpg

-sw

On Thursday, July 9, 2020 at 6:36:30 PM UTC-5, Sqwertz wrote:
>
> Seeing as how my, "From Scratch" photo essays have been such a hit
> with the trolls and infidels....
>
> A 5-pound brisket flat rubbed with coriander, cracked pepper,
> granulated garlic, mustard seed, and cure #2 for 3.5 days. Smoked
> at 225F over mostly oak and pecan for 3.5 hours.
>
> https://i.postimg.cc/BQjTGF5p/Pasmtrami-Smoked.jpg
> https://i.postimg.cc/VkMXJcVb/Pastrami-Smoked.jpg
>
> Shrink wrap it with your Foodsaver in a brisket-sized 4mm nylon bag
> after taking a little bit of fat off as a cooks treat (oh, ****
> yes!).
>
> https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg
>
> Stick in it a hot tub at 148F for 24-30 hours. Do it in your laundry
> room where it doesn't take up space in your kitchen.
>
> https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg
>
> To be continued....
>
> -sw
>
Looking good.

On 7/9/2020 7:36 PM, Sqwertz wrote:
> Seeing as how my, "From Scratch" photo essays have been such a hit
> with the trolls and infidels....
>
> A 5-pound brisket flat rubbed with coriander, cracked pepper,
> granulated garlic, mustard seed, and cure #2 for 3.5 days. Smoked
> at 225F over mostly oak and pecan for 3.5 hours.
>
> https://i.postimg.cc/BQjTGF5p/Pasmtrami-Smoked.jpg
> https://i.postimg.cc/VkMXJcVb/Pastrami-Smoked.jpg
>

Looks good enough to eat. Just can't beat home made.

On Thu, 9 Jul 2020 22:12:49 -0400, Ed Pawlowski wrote:

> On 7/9/2020 7:36 PM, Sqwertz wrote:
>> Seeing as how my, "From Scratch" photo essays have been such a hit
>> with the trolls and infidels....
>>
>> A 5-pound brisket flat rubbed with coriander, cracked pepper,
>> granulated garlic, mustard seed, and cure #2 for 3.5 days. Smoked
>> at 225F over mostly oak and pecan for 3.5 hours.
>>
>> https://i.postimg.cc/BQjTGF5p/Pasmtrami-Smoked.jpg
>> https://i.postimg.cc/VkMXJcVb/Pastrami-Smoked.jpg
>>
>
> Looks good enough to eat. Just can't beat home made.

Well, you and I both know that home made pastrami doesn't really
resemble commercial pastrami. It's great - like Montreal Smoked Meat
- But not quite United States pastrami for some reason.

It must be the New Yawk humidity. Or perhaps Bruce can ejucuate us
on the proper additives.

-sw

Sqwertz wrote:
> Seeing as how my, "From Scratch" photo essays have been such a hit
> with the trolls and infidels....
>
> A 5-pound brisket flat rubbed with coriander, cracked pepper,
> granulated garlic, mustard seed, and cure #2 for 3.5 days. Smoked
> at 225F over mostly oak and pecan for 3.5 hours.
>
> https://i.postimg.cc/BQjTGF5p/Pasmtrami-Smoked.jpg
> https://i.postimg.cc/VkMXJcVb/Pastrami-Smoked.jpg
>
> Shrink wrap it with your Foodsaver in a brisket-sized 4mm nylon bag
> after taking a little bit of fat off as a cooks treat (oh, ****
> yes!).
>
> https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg
>
> Stick in it a hot tub at 148F for 24-30 hours. Do it in your laundry
> room where it doesn't take up space in your kitchen.
>
> https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg
>
> To be continued....
>
> Does Pussy Katz have any inane comments about the wiring or hose
> placements of my laundry facilities, or maybe the paint on the
> walls? (minus 30 years of detergent splashes)
>
> -sw

Let's see a slice!