So I have been a paying member for just over 2 years but I don't post very much.
My favorite thing to make is Pastrami, I started with the like Katz recipe from the site but over the last 5 years have been slowly adjusting the recipe. I make Pastrami for myself and for our bi-annual potluck at work. Originally I just made pastrami, not everyone requests that I make it. Will be beginning the corning of a new batch on the 18th, with planned smoking on September 1, just in time for labor day. I use the Weber Smokey Mountain 18" smoker. I have also smoked a few hams, sausages and turkeys and briskets. Want a unique and tasty Brisket put it on the rack below your smoked pastrami the dripping add a great flavor to the brisket.
My favorite thing to make is Pastrami, I started with the like Katz recipe from the site but over the last 5 years have been slowly adjusting the recipe. I make Pastrami for myself and for our bi-annual potluck at work. Originally I just made pastrami, not everyone requests that I make it. Will be beginning the corning of a new batch on the 18th, with planned smoking on September 1, just in time for labor day. I use the Weber Smokey Mountain 18" smoker. I have also smoked a few hams, sausages and turkeys and briskets. Want a unique and tasty Brisket put it on the rack below your smoked pastrami the dripping add a great flavor to the brisket.
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