Feature it. New design in pastrami. politically correct, modern, new and improved, Progressive. The salivatingly salty flavors of pastrami make for a wonderful pairing with the crisp, clean, and dry notes of delicious PBR beer. No Pastrami is harmed in making PBR.
I've taken to curing for shorter times to just add flavor to any meat without actually corning it. I haven't seen how it is that sodium nitrite changes the flavor and sometimes the texture. And I don't recall the reason the meat turns red.
Years ago, I ate some cured and smoked Blacktip shark, wow that was good and the meat was pink and translucent.
Cured some venison last year (doing some now) but did not get all cured, various shapes of individual muscles, and yep, the uncured area was shaped just like the muscle.
JakeT is right. May I have permission to post this picture to the free website as an example? I will give you credit (unless you wish to remain anonymous).
Way wrong. in this case I think he would have needed a deep massage. Of course them dudes are in there and they're really jockeying around 4 position and whatnot, so it looks like a little more time and it would have been a done deal.
in this case I think he would have needed a deep massage. Of course them dudes are in there and they're really jockeying around 4 position and whatnot, so it looks like a little more time and it would have been a done deal.
Helps all that saltiness get inside...
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