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Discussion in 'California Flyway Forum' started by Phytoplankton, Apr 1, 2021.

  1. Phytoplankton

    Phytoplankton Elite Refuge Member

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    Had a brisket from a steer I raised last year, so I tried an experiment. "Corned " the brisket for 9 days in salt water/pickling spice. Put it in freshwater for 12 hours, then put a rub on it and let it sit in the fridge for a couple days. Yesterday I took it out and smoked it for 8 hours, until the internal temp got to 200 degrees. Chilled in the fridge and now have about 4 lbs of Pastrami, yummy good. Pastrami Rueben sandwiches tonight!!

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    Last edited: Apr 1, 2021
  2. drahthaarducker

    drahthaarducker Elite Refuge Member

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    I'm drooling on myself
     
  3. ducslayer

    ducslayer Elite Refuge Member

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    My uncle who was a butcher way back (yes I'm old) told me they used to give Tri-tip and brisket away for dog food back in the day!
    He would crap if he saw what it and chicken wings sell for today.
     
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  4. Phytoplankton

    Phytoplankton Elite Refuge Member

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    Amen to that (I'm old too). Heck, 10-15 years ago you could get a whole brisket for .99 cents/Lb. Now it's over $6/lb. Same with flank streak, skirt steak, hanger steaks, and baby back ribs, used to be you couldn't give it away!
     
  5. pumpgunner

    pumpgunner Elite Refuge Member

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    Everyone becoming a pittmaster has not helped those prices.

    Times change too.

    My dad and his hunting partner wouldn’t waste their duck loads on snow geese. Now, we have #pilemakers!
     
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  6. Red foot

    Red foot Elite Refuge Member

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    Tri tip was less than chuck. But Merlot was cheaper than Burgundy too...
     
  7. Aunt Betty

    Aunt Betty Elite Refuge Member Supporting Member

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    Beef is beef is beef.
    A chicken is a chicken.
    The DOLLAR however is only worth about 4 cents.
    That's why stuff gets more costly.
    Its all them free dollars they keep giving people watering down the value. They print some for themselves too because they have to eat you know.
     

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