pastrami

Recipes and techniques using brine.

pastrami

Postby oakley » Mon Jan 26, 2009 10:52 am

i have two bellys of pork that i want to make in to pastrami. the recipe i have is for beef but i read on some web site that pstrami made from the pork belly was outstanding. the recipe calls for brining for 3 days for the beef brisket should i do the same for he pork or less
thanks
oakley
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Postby wheels » Mon Jan 26, 2009 9:44 pm

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pastrami

Postby oakley » Tue Jan 27, 2009 10:40 am

thank you that is the article i saw . i could not remember were i saw it . i am excited to tast them
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