pastrami

fishlessman

<p />practicing a pastrami for this weekends fishing trip.have 2 butts on now and will cook up 2 more pastramis tonight.this one soaked in water for 8 hours before the cook, the next 2 will soak twice that long as its still a little too salty.the butcher near me has his own corning recipe

rub had a lot of pepper and went on thick

sliced it real thin. will drop the pastrami, not in the bag into boiling water and serve with some mustard.

the vacuum sealer i borrowed really shrinks the amount up.3pounds loses a lot during the cook, and then it loses a lot when sealed

Unknown

fishlessman,
The pastrami looks great. Is there a specific recipe you use? Also, I have detected a common element in all of your pictoral presentations. Brilliant![p]Paul

fishlessman

Esses County,
basically heavey on the pepper products, paprica,garlic and onion powder.go light on the salt as the corned beef will sweat plenty into the rub. this corned beef came from thwaites market in methuen, but i think that haverhill beef has a better product. i like the grey verse the red.and yes, the guinness flows well at my house.