World's Largest Sous Vide Pastrami from f bigass Watch Video
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Description: We took 120 pounds of forequarter beef, soaked it in 45 gallons of brine for 10 days, doused it in spice rub and liquid smoke, cooked it sous vide for 14 hours, and then seared it at 1500 °F / 816 °C with our very own wall of fire. The result? One bigass slab of tender, melt-in-your-mouth pastrami. Why? ...Why not? Click for the recipe: chfstps.co/1xYchHL
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