Quote:
Originally Posted by angelo
KC,
I do my own pastrami. I use a blend of white and black (telicherry) peppercorns with the coriander and also a little bit of crushed red pepper for added heat.
I would also recommend some white oak or pecan wood with apple. It balances a good flavor.
Those Hamilton beach roaster ovens work great as a steamer
Ang
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Yeah, I went with the wood I had on hand. I used coriander as well, which I was leery of, but the crust was spot on.
What's your internal when you take it off your smoker?
Thanks for the recommendations.