Lamb Pastrami

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The Perennial Plate


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1 gallon H20

1/5 C Kosher Salt

1 C brown sugar

8 teaspoons pink salt

1 teaspoon black pepper

1 teaspoon fennel

1 teaspoon coriander

1 teaspoon clove

1 teaspoon cumin

6 cloves garlic

1/2 C honey

2 sprigs rosemary

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