The pastrami sticks are done! I put them on with the
ham sticks (more pics in that post).
Here's how they looked after blooming & cooling. I love the texture the sheep casings give.
![](https://lh6.googleusercontent.com/-g_EmXiPr0RA/Uy_HJz6HqxI/AAAAAAAAGmw/oz6r7OyzBwI/s500/PSTSTX03.JPG)
![](https://lh3.googleusercontent.com/-rpxAM6zvCFo/Uy_HJpcxMfI/AAAAAAAAGms/gir3aJSl2lE/s640/PSTSTX04.JPG)
![](https://lh5.googleusercontent.com/-rbv-fz1xyZ0/Uy_HJ12Sf1I/AAAAAAAAGmo/jtQhquDZKVY/s640/PSTSTX05.JPG)
After drying a bit they have that texture & taste of corned beef that I was after. Other than maybe backing off the brown sugar just a tad this is a keeper.
Here are the Pepperoni Sticks. They are nice and spicy!
![](https://lh4.googleusercontent.com/-rz5dsfQDDIo/Uy_HKIxkkDI/AAAAAAAAGnA/_cxyBZaqTG4/s640/PSTSTX06.JPG)
The Pastrami, Pepperoni, & hams sticks are ready for the trip next weekend!
![](https://lh6.googleusercontent.com/-rvroWOEyfg0/Uy_HKc5VYbI/AAAAAAAAGm8/NzXtleYwaYk/s640/PSTSTX07.JPG)
The recipe may be forthcoming for the Pastrami sticks, but I want to get some more feedback first.
Thanks,
Cliff