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Re: I made pastrami...with pork belly
The cut of meat, smoke and cure remind you of bacon. The rub, brine and texture are 100% pastrami.1 · -
Re: I made pastrami...with pork belly
Thanks all. There closer I got to the middle, the more tender it got. I also went from pencil thick slices to more like a think slice of bacon. Excellent. This one is going to stay in the rotation.1 · -
I made pastrami...with pork belly
The wife wanted some homemade bacon so she brought a couple 5 lb bellies home from BJ’s. One was a good candidate for bacon but the other was on the thin side. Not being a fan of pork belly burnt end…5 · -
Re: Covid update where I live. You?
From what I’ve seen here in Mass, we’re right around 50% fully vaccinated, hanging around 70% with one dose. Most businesses staffed by high school kids are still requiring masks because their staff …15 · -
Re: 4 hour danger zone
What he said.1 ·
