Michael has been working on making homemade pastrami for a week. It brined for one week in this container.
This is what it looked like when he took it out of the brine.
Next step was to smoke it until 160 degrees and then refrigerate for a day.
Today he had to steam it for four hours in this little contraption he made.
I am not a pastrami fan but I LOVED it!!
We had a pastrami sandwich, coleslaw and potato salad for our Father's Day dinner.
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