If you follow my posts you know that I make pastrami once a month, it’s my favorite lunch meat. I typically just lop off the thin end of my monthly brisket, it usually comes out dry anyway. I use Meathead’s method pretty much to the tee.
So I’m at the point where I’m tweaking and refining the method. Couple of questions for those who do pastrami often, first when Corning your own meat do you generally go beyond 7 days and does that make a big difference.
Second, been reading about adding ground juniper berries to the pastrami rib. Anyone done that, and does that make a difference??
Appreciate the feedback, can’t get enough pastrami !!!!
So I’m at the point where I’m tweaking and refining the method. Couple of questions for those who do pastrami often, first when Corning your own meat do you generally go beyond 7 days and does that make a big difference.
Second, been reading about adding ground juniper berries to the pastrami rib. Anyone done that, and does that make a difference??
Appreciate the feedback, can’t get enough pastrami !!!!
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