I have been itchin' to make pastrami....So - I ding-donged Art (ACW3) and Rick (NEPAS) for a while with questions....Then I made up my brine, and dove in!
I had friends over last nite - and J Rod went to town on the slicer.....Brooklyn style! THIN, thin, thin....and used ALL of it before I could grab the camera and take pics of the whole pastrami....
So - this is the "crust"...all that was left when J Rod got calmed down...realizing the next meat that got cut woul be fingers and thumbs...
And....made some warm German potato salad to go with the pastrami. Not the best, most descriptive picture...This stuff has chopped bacon, potatoes, eggs, chives, paprika, vinegar, a little salt, pepper and and bit of sugar - nutmeg, mustrad seed and celery seed in it.
Really a Texas Hill Country kind of thing.
(BURP....)