| Community > Butchering, Cooking, Recipes |
| The future |
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| Blacklab:
This has been in my fridge a solid month. Now it’s time for pastrami. Soaking in water for about 2-3 hrs. Refreshing water every hr. When done I’ll put my own personal rub on. Nothing special salt pepper garlic cayenne or chili flakes. Ground up Bay leaves and dried onion with a touch of brown sugar🤑🤑🤑😉🥃🇺🇸 |
| Dan-o:
:drool: :drool: |
| NRA4LIFE:
Oh baby! Fire up the slicer. I have one last pack of moose pastrami in the freezer. Going to be a sad day when that is gone. Where did you buy that brand? Looks like a very nice brisket. |
| Blacklab:
Cash & carry 17-18lbs. NRA4life you know your meat :chuckle: Actually pleasantly surprised on how the slab looks😉🥃🇺🇸 |
| Stein:
That's what I should have done, just finished off the last of a corned beef that was OK but pastrami would have been much better. |
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