LM600
Full Fledged Farker
I dry cured a rump roast then covered it in pickling spice and cold smoked it for five days.
Then wrapped it in baking paper and tin foil and put it in the oven....I overcooked it though, it was still nice.
And my take on a Reuben.....pastrami, emmental, homemade pickles and Russian dressing on toasted half wheat, half rye Polish bread.....
Then wrapped it in baking paper and tin foil and put it in the oven....I overcooked it though, it was still nice.
And my take on a Reuben.....pastrami, emmental, homemade pickles and Russian dressing on toasted half wheat, half rye Polish bread.....
