I make my own bread, which includes a rustic rye bread made with 25% pumpernickel. I have been purchasing pastrami at the local store for pastrami on rye sandwiches (I love a great pastrami sandwiches). The pastrami is expensive and not that great. So, I decided to try making my own (I am new to curing meat). After searching on the web for recipes, I found two recipes that that I liked. One is beef rib pastrami and the other is salmon pastrami.
I live on the central coast of Oregon and have a special affinity for salmon, hence my interest in the salmon pastrami. I had an old Weber smoker for BBQ ribs and will be looking for a new smoker. Right now I am researching curing and smokers. I have found a lot of useful information on this website and think it is great.
Looking forward to getting to know you all and learning a lot with your help.
The Old Bread Maker Apprentice