I have been wanting to do a heart for a while. It's been a good 10 years since my last one. There is nothing better than a day after cold heart sandwich. Anyway, I think I am going to make some pastrami from my next heart. I hope to pick her up tomorrow, provided my butcher has one on hand.
Anyway, I've used Michael Ruhlman’s pastrami brine before so I think I'll use it again. I did a search and it looks like one other person posted about it but I am wondering if others have tried it or if you have ideas. My plan is to smoke it to around 140. I may put some bacon on the rack above for a bit of fat.
Anyway, I've used Michael Ruhlman’s pastrami brine before so I think I'll use it again. I did a search and it looks like one other person posted about it but I am wondering if others have tried it or if you have ideas. My plan is to smoke it to around 140. I may put some bacon on the rack above for a bit of fat.
