Hi Dave,
Title: Beef Pastrami
Categories: Beef, Preserving, Herbs
Yield: 24 Servings
It will keep well for some time in a cool place.
Ours can be done in a long day but we usually do it over 2 or 3. Then
we let it set overnight before cutting it into smaller pieces and
vaccuum packing it for the freezer.
There are nearly as many variations as there are cooks, Bv)=
Yes, and that's what makes life interesting.
If you do this be sure to check for/remove and calcified tendons
before serving. The "built-in toothpicka" can be rather off-putting.
Title: Turkey Pastrami
Definatly have to check for them! Not fun encountering them. I remember
when my mom was in summer school and I was the chief cook. One time Dad
bought turkey legs--we wrapped them in bacon and baked them. That was
the first time I had a whole leg--and encountered a lot more tendons
that I'd ever seen in a chicken leg. IIRC, we did it a couple more times
over the summers Mom was in school but she never made them, and I
understand why. (G)
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... It works! Now, if only I could remember what I did.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)