I have seen this mentioned somewhere before. Never heard it called fauxstrami though haha! Do you soak them in just straight water to get the saltiness out? How long do they soak for? I wanna see some pictures...Pete Mazz wrote:Another early spring bonus day up here! Supposed to be 70 degrees Saturday. St. Patrick's Day is over but marked down corned beef briskets are still around. I picked up 2 flats for fauxstrami and have them soaking. Decided they'd look so lonely in the smoker so I went to Costco and picked up a pack of ribs. We have a gathering to go to at 3:00 but that'll give me plenty of time to smoke these up.
Well, when it's snowing outside you need some place to work....Rodcrafter wrote:In case you guys don't know that Pete can cook and he made an amazing cabinet for his garage that makes prep and eating a easy choice. Good work Pete