|Banner advertisements by bbqads.com|
In Reply to: Re: Smoking Woods for Pastrami posted by JD Beerman on November 04, 2011 at 16:44:33:
Hey Paul! I'd love to have a taste of your venison pastrami... and curious to hear how you cured it and how long you smoked it.
Did you win the tourney?
I ended up smoking my cut with pecan chunks and a couple chips of oak as a nod to Chris. Will be steaming the pastrami later to make grilled reubens with fresh rye bread and homemade dressing.... didn't think far enough to make my own sauerkraut.... next time.
The BBQ Forum Home Page