But before I sign off--- its still Pastrami time!
Fishing out the two hunks of brisket I corned for 3 days they didn't appear to have changed much- I dried them off and popped them in my "super professional smoking equipment" that I used for the bacon first.
|Finished with the brine.|
|Smoked pastrami with a crust of pepper, coriander and fennel.|
1. They need longer than 2 hrs at 100'C
2. The need less than 10 hrs at 160'C ( or more water)
The outside of the first hunk was a bit dry after the 10 hrs but it was beautiful and fall-aparty inside (unlike at the 2hr mark where even a dinosaur would have trouble chewing it).
The next hunk promises to be perfection.