Dry Curing meats

I’ve done corned beef a bunch of times. Not a lot of work but many days. It turns out great!

I want to try pastrami.
 
I’ve done corned beef a bunch of times. Not a lot of work but many days. It turns out great!

I want to try pastrami.
Next time take the finished corned beef, and coat it heavily with caraway seeds, black pepper and garlic powder. Then smoke it at 165 degrees or so until the Internal temp is 150 degrees.

You can't buy that quality pastrami anymore. You know why? Because the good stuff goes overseas. We here in the US get the fake stuff.
 
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