Mark Foreman
TVWBB Wizard
I am brining a top round roast. Plan is to make Pastrami in about 10 days. Always used brisket in the past but if you go to a deli, it’s top round.... pictures to follow in 10 to 12 days.
Some before, during, and after shots are ok to;-)I am brining a top round roast. Plan is to make Pastrami in about 10 days. Always used brisket in the past but if you go to a deli, it’s top round.... pictures to follow in 10 to 12 days.
But how was the flavor, texture, etc? Did you eat it, like it?View attachment 27685
End result. Quite tender but major shrinkage. Definitely used the wrong piece of meat.....
interestingly, I just brined it and did not use pickling spice as Amazing Ribs suggested. I was surprised at the result of just using a Pastrami rub.