Pastrami from Start to Finish: Missing Details
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10-06-2012, 03:59 PM
somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
If you press the meat when it is curing, the cure penetrates better.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."
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