On Thu, 9 Jul 2020 22:12:49 -0400, Ed Pawlowski wrote:

> On 7/9/2020 7:36 PM, Sqwertz wrote:
>> Seeing as how my, "From Scratch" photo essays have been such a hit
>> with the trolls and infidels....
>>
>> A 5-pound brisket flat rubbed with coriander, cracked pepper,
>> granulated garlic, mustard seed, and cure #2 for 3.5 days. Smoked
>> at 225F over mostly oak and pecan for 3.5 hours.
>>
>> https://i.postimg.cc/BQjTGF5p/Pasmtrami-Smoked.jpg
>> https://i.postimg.cc/VkMXJcVb/Pastrami-Smoked.jpg
>>
>
> Looks good enough to eat. Just can't beat home made.

Well, you and I both know that home made pastrami doesn't really
resemble commercial pastrami. It's great - like Montreal Smoked Meat
- But not quite United States pastrami for some reason.

It must be the New Yawk humidity. Or perhaps Bruce can ejucuate us
on the proper additives.

-sw