Pastrami

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Beef brisket, brined for 5 days, coated in coriander, pepper and smoked paprika, smoked over smouldering hardwood for 3 hours, and finally steamed for a further 3 hours. Want the full recipe? Let us know and we’ll put it up.
(George)

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(the charred sack that covered the smoking beef, and the invaluable heat-proof welding gloves)

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One comment

  1. Pingback: Spanish Tortillas and ‘Crazy Town’ | Mealmen

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