I am wanting to get all I can on making my own pastrami. I know how to "Corn" my own beef and the step from that to Pastrami is a matter of spices. Anyone out there done a Pastrami in their Bradley before? How was it (?) and what recipe did you use? Like to also know what wood you used, how long you smoked and at what temp.
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11/4/15 at 1:18pm