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The Pastrami Sandwich
Sqwertz wrote:
> The 5-pound brisket flat rubbed with coriander, cracked pepper, > granulated garlic, mustard seed, and cure #1 for 3.5 days. Smoked > at 225F over mostly oak and pecan for 3.5 hours. > > Sous vide 28 hours at 153.2f, zap in a 500F oven for a few minutes > to set crust, slice. > > https://i.postimg.cc/ZnmtqkKJ/Pastrami-Flat-Cut.jpg > https://i.postimg.cc/MTVJxZws/Pastrami-Flat-Cut-2.jpg > > And make grilled pastrami sandwiches with Russian dressing. > horseradish sauerkraut, and swiss cheese. > > https://i.postimg.cc/MGhJhMCM/Grilli...Sandwcihes.jpg > https://i.postimg.cc/dQRcx043/Pastrami-Sandwiches.jpg > > Best pastrami ever and under $4/lb. > > -sw Bravo! |
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