C
Chris
Guest
"Pastrami," as they say, "is not so much a cut of meat, as a method of preserving meat" I would change it slighty and say, "Pastrami is not so much a cut of meat, as a way of life,"
Once you get into it, you may find yourself as I did, looking for other things you can make into pastrami, I now create pastrami from, (in order of the number of times I have done them), Beef (11), Turkey (7), Venison (3), Buffalo (2), and I even did a Mutton pastrami (1), (I wasn't to pleased with this one, I may try Lamb next instead, I thought the mutton a little odd flavor even for my taste (I might not have corned it right), though the recipe I saw said that it (corning) should remove any strong or musky flavor from the meat).
Once you get into it, you may find yourself as I did, looking for other things you can make into pastrami, I now create pastrami from, (in order of the number of times I have done them), Beef (11), Turkey (7), Venison (3), Buffalo (2), and I even did a Mutton pastrami (1), (I wasn't to pleased with this one, I may try Lamb next instead, I thought the mutton a little odd flavor even for my taste (I might not have corned it right), though the recipe I saw said that it (corning) should remove any strong or musky flavor from the meat).