Originally Posted by Bentley
Take a packer seperate it, rub it with 6 tablespoons of TenderQuick, add some brown sugar, corriander, fresh cracked black pepper, and fresh ground cloves.
Cover with water for about 10 days turning every 2-3 days.
Put some salt, garlic powder and lot's of black pepper on it and smoke it till it hits about 160*
Finish it in the steam like the NY delis, til it hits 205* and let it sit in the firg over night...
Carve it up
and put on a sandwich!
But what do I know about Pastrami...I am from California!
Just dont be a putz like me, have the right bread! Who makes a pastarmi sandwich with white bread, onions and mayo!
White bread or not, that looks awesome!
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