Pastrami

Now that it has slowed down a bit from the crazy holiday season, I finally have time to post what we have been up to.

We had several tongues from the animals we butchered over the past couple of months. In this picture are a beef, veal and pig tongue. I decided to make pastrami with them.

We soaked them in a brine for a couple of days, smoked them, then sous vide them in lard for 2 more days.

We have been using the pastrami in different dishes. The first was a Reuben sandwich and now we are using it with scallops and house-made kraut.

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