My Charcuterie/Salumeria journey is detailed here. The making of Prosciutto,Gauncaile,Pancetta,fresh and cured sausages, and a variety of Italian cured meats! Lonzino,Pastrami, Bresaola and many more! Also incuding our slow food journey, buying and eating locally grown fresh food whenever possible..
Monday, November 29, 2010
Pastrami for Friday after Thanksgiving
Just coming out of the brine after 3 days in the fridge.
In to the smoker for about 3 hours until it reaches 150 degrees.
Just out of the smoker.
After steaming for 3.5 hours until done. Everybody's favorite!
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