As a gift I was given CHARCUTERIE The Craft of Salting Smoking and Curing by Michael Ruhlman and Bryan Polcyn. It’s packed full of excellent recipes. This is how our home-made pastrami turned out. To make this you will need some beef brisket with most of the fat removed. For a 2¼kg (5 lb) brisket make a … Continue reading home-made pastrami