Thread: Brisket Bacon.
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Old May 6, 2017   #38
Worth1
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Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
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The brisket bacon has been in my drying refrigerator since I made it.
Basically I have made pastrami.
I just cut off a slice and is has turned a beautiful purple color and tastes fantastic.
It some of it is now on the stove in water simmering for the rest of the day until it is mice and tender.
So I am going to have pastrami sandwiches some time today.
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