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Old 02-24-2013, 11:44 AM   #2
Found some matches.
Join Date: 02-20-13
Location: Clermont, FL

Q-Junkie, I have never made a Pastrami, but just did a quick search/read on the interwebs .
Check out this link:

They recommend separating the point from the flat. But do also recommend leaving 1/4" fat layer too. Anyway it's a good reference read, with links to both a brining and Pastrami rub recipes. I hope you find it useful.


Last edited by JChris_FL; 02-24-2013 at 11:45 AM.. Reason: Clarification
JChris_FL is offline   Reply With Quote

Thanks from:--->