Post your recipe requests and cooking questions in this setion. Not for general discussions.
2 posts • Page 1 of 1
I use corned beef to make pastrami. I soak it in water for a day to leech some of the salt out of it, coat it in rub and use a smoking temperature (110°C ish) and I wrap it towards the end to retain moisture. Slice it up real thin and enjoy.
Who is online
Users browsing this forum: No registered users and 2 guests