Daily Archives: June 28, 2010
Cured Meats – Pastrami Phase Two
After the meat sat in the brine for 3 or 4 days, it was time for the fun parts of making the pastrami- the rubbing, smoking, and roasting, transforming the meat into tasty sandwich contents! Here’s what our meat looked … Continue reading
Posted in Cured Meats, Food, Slow Food
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