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Old 03-03-2013, 04:24 PM   #2
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Opinions vary. I like to take it to 160F to 170F and then steam it when I am ready to eat it. Steaming makes if softer and less grainy. I like the texture of steam finished pastrami.

on edit" any thread on pastrami by Marty Leach is worth seeking out
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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Thanks from:--->