Last nights supper. Made a sammie with the pastrami on the side. The fried pastrami was killer.
Now I'm hungry again, Scott! -----Looks GREAT !
Funny how so many things (bolognas, strami, etc), we smoke, can even be better fried up at a later date!
I wish someone would explain something I noticed.
That last batch of 9 pounds of "Bear Log" I made, I added some heat to it (1 TBS of each--Cayenne, Black Pepper, and Red Pepper flakes).
Now when I slice it at about 3/8" thick, and eat it cold, it takes about 3 slices for me to notice any heat,
but when I fry it very lightly, I notice the spice heat in the first bite, and it's just right (for me anyway).
Any spice geniuses out there have a reason for that?
Thanks,
Bear