Doing three more Pastrami on this cold(50 degrees) and damp day. two will get frozen and taken back to Ct. with my son and family who are here for Christmas. One will, in part, be used for deep fried pickles, wrapped in Pastrami. My Grandson who is a Chef serves these where he is head Chef in Tucson. If you notice I have held back on some of the seasoning.
Joe