On Saturday, May 22, 2021 at 9:14:04 PM UTC-4, Sqwertz wrote:
> On Mon, 17 May 2021 08:09:59 -0700 (PDT), Cindy Hamilton wrote:
>
> > On Friday, May 14, 2021 at 9:18:51 PM UTC-4, Sqwertz wrote:
> >> Pastrami was made from scratch starting with USA prime tri-tip
> >> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> >> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> >> TJ's honey pale ale mustard on grilled Jewish rye.
> >>
> >> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> >
> > You inspired me to buy a half pound of pastrami and a loaf of good rye
> > bread. We'll have pastrami sandwiches for lunch today.
> Well, I meant to inspire somebody here to make their own pastrami
> and/or sauerkraut ....

Sorry. A half pound of pastrami was more, really, than I wanted to eat
over the course of several days. I don't know what I'd do with an entire
brisket (which I think is the only suitable cut for pastrami).

I've made sauerkraut before. Again, not worth the effort for the return.
A one-pound jar of kraut in the fridge lasts me months.

Cindy Hamilton