Originally Posted by Pastro
Thanks Moose, this looks mouth-watering, jumping up and down awesome! I can't wait to try it.
Sure thing! Next time I do a Pastrami, I'm going to document the whole thing and post a full tutorial. We chilled the meat in the fridge a few hours before we cut it, which made it much easier to get those nice thin deli slices. The steaming of the slices made it turn out just perfect...I'm not saying this is the best way or only way to do it, but it was comparable both in taste and texture to what I've had in the best delis.