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Tips on Curing Meat
TheMeatEater.com ^
| Feb 14, 2013
| Steven Rinella
Posted on 05/21/2015 12:00:55 AM PDT by Ray76
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21
posted on
05/21/2015 7:28:18 AM PDT
by
Moltke
To: MaxMax
Our brine recipe for pastrami is from the book, “Charcuterie.”
It consists of kosher salt, sugar, pink salt, pickling spice, dark brown sugar, honey, garlic, water.
Yum!
22
posted on
05/21/2015 5:41:38 PM PDT
by
Jacquerie
(To shun Article V is to embrace tyranny.)
To: mabarker1
If money is your problem,
send me your problem.
23
posted on
05/21/2015 5:54:48 PM PDT
by
mountn man
(The Pleasure You Get From Life, Is Equal To The Attitude You Put Into It)
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