www.sausagemaking.org

made a note of Grant van Gameren's Pork belly pastrami a while back,

http://charcuteriesundays.blogspot.com/ ... trami.html

has anyone here tried it? if so what did you think?

Sorry, not here.

Phil

i often make pastrami-- i never use briskets because they are too fatty. Belly of pork would be worse in my opinion. We use any lean roast that is on sale.