Pastrami Part II

So you’ve read Part I – the cheating pastrami. But how do we make one from scratch? Read on. Its an additional step to the process but yields a milder more well rounded pastrami. Quite how authentic it is I don’t know, I’ll have to get the New York and try one one day. This … Continue reading Pastrami Part II

Pastrami Part I

One meat I’m seeing more and more at trendy food outlets around Perth is the good old New York style pastrami. Usually served by way to the classic Ruben sandwich. Now, this isn’t a style of meat that most home cooks would attempt as it is a fairly long process (see Part II) . However, … Continue reading Pastrami Part I