I love making this one - keeps well in the fridge, and if you vacuum pack it and freeze - easy can hold for a month or so... Pastrami is actually originated from Romania, there they call it "pastrama", and they do make it from beef, lamb, turkey, so I said, why not chicken?!
Lamb shanks - one of the most underestimated cuts, and absolutely undeservedly. I love those braised or, in this case, smoked pretty much the same way they smoke turkey legs. So here we go!
So simple, so delicious - few lamb shanks, rubbed with olive oil and sprinkled with Kajun...
Hi there, guys!
This is my take on the absolutely mouthwatering recipe by Jess Pryles, the one and only!
What you will need:
- 3-4 lb pork belly, skin off, cut into 3-4cm (1 ½") cubes.
- Your favourite BBQ rub - I used a rub with a bit of cherry sweetness in it, e.g. Three Little Pigs Touch...