- Nov 16, 2021
- 416
- 462
I know, I l know, Pastrami has been posted hundreds of times on the forums, so this will be hundreds + 1. I just used the approach I used for both the beef navel pastrami I made in a 2022 thread and corned beef I made in a 2023 thread.
In my opinion the bark was decent.
Great bend, easy pull.
Fat yellow and well rendered.
Close up of the fat.
With dill dressing on rye.
Turned around.
Next day left overs with kraut.
With homemade potato chips.
I love pastrami.
Brad

In my opinion the bark was decent.

Great bend, easy pull.

Fat yellow and well rendered.

Close up of the fat.

With dill dressing on rye.

Turned around.

Next day left overs with kraut.

With homemade potato chips.
I love pastrami.
Brad