Craig Deihls' Instagram stream recently offered a brilliant use for the chewy end pieces of strip sirloin. He brines, then seasons these end cuts like pastrami. I did a shorter brine and smoked them with my ghetto smoker (used usually to hot smoke salmon). Here's what I got!
Ian Lowe repost#
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
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