Well,
My Buddy Brian and I have decided that we can't just sit and watch you experts anymore so we went out today and Brian got 2 nice eye of rounds roasts and a huge pork loin and we got it ready to make pastrami.
The dry cure:
1/4 cup TQ
1/4 cup brown sugar
1/4 cup black pepper
2 tbls garlic powder
2tbls corriander
It says in the intsructions to leave it for 3 days and then smoke it at 225-250 until it reaches 165.
So here goes:
And no we didn't use all the meat on this one .
We used one eye of round and half the pork loin.
My Buddy Brian and I have decided that we can't just sit and watch you experts anymore so we went out today and Brian got 2 nice eye of rounds roasts and a huge pork loin and we got it ready to make pastrami.
The dry cure:
1/4 cup TQ
1/4 cup brown sugar
1/4 cup black pepper
2 tbls garlic powder
2tbls corriander
It says in the intsructions to leave it for 3 days and then smoke it at 225-250 until it reaches 165.
So here goes:
And no we didn't use all the meat on this one .
We used one eye of round and half the pork loin.
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