date:Feb 19, 2013
wouldn't divulge specifics on the record, I'll say it's much longer than the three days called for in the pastrami recipes in my cookbooks. The meat is then rubbed with coriander, black pepper and toasted mustard and then air dried for a day before it's smoked. The results are perfectly sliced and heaped on to rye bread from Empire Bakery for a well-pedigreed sandwich.
Sindoni cited a love of fermentation as a catalyst for the sandwich development. He's currently working on other recipes for n