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Pastrami Reuben Sandos Coming Soon to IP&F!!

We're brining beef navels which is what was originally used for pastrami back in the day. 10 days is what it takes to brine with flavors of brown sugar, garlic, mustard seeds and bay. Then when ready we rub with tons of black pepper and coriander then smoke until tender. Will be available the weekend of August 12th until sold out. Here's a few practice pics from the house


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