Hello from Portland

[HawkerXP]

Welcome to the Pit!

[Mudkat]

Welcome to the Pit!

[Idleratchet]

Welcome to the pit!!!

[Pastrami Joe]

EdF

Thanks for the suggestion. I've looked at them in the past but have not tried them Your use for dry aged steak is very interesting to me. The Bresaola I wrote about is essentially aged beef and I love it. I think the Umai bags are on my short list.

Joe

[EdF]

Be sure to share your experiences. I've made Bresaola, but only the usual way - hanging for a good while in a ventilated porch. Not sure whether the bags will work for that, but the forums on the site would probably have something to say.

[Pastrami Joe]

Santamarina

RE: Pastrami. I'm originally an east coast boy and although Italian I grew up eating lots of Corned Beef and Pastrami. When I got interested in smoking meats I read an article somewhere on the web to buy a piece of corned beef and instead of boiling it, smoke it and "presto-chango" it becomes Pastrami.

So I learned that both Corned beef and Pastrami start with the same step of "Corning", so named because in the old days most salt granules where stuck together in the size of corn kernels, smoke it and you have pastrami.