Pastrami on Rye Sandwich: Home Cured beef brisket rubbed with the Fatted Calf  In The Charcuterie ‘s recipe for pastrami rub, Home Smoked and steamed over hardwood logs, then sandwiched in between slices of a home baked Austrian Alpine-style country loaf of wheat-rye caraway-coriander bread made with Hodgson Mill’s non-GMO verified, stone ground, whole grain, rye flour and baked in a newly re-seasoned cast iron camp oven. With a side of fresh chopped coleslaw sprinkled with celery seed and herbed baked “fries”. Served with Wild Beer Co’s MO; the tannins and fruity flavors in this oak barrel aged Old Ale brewed with wild yeast made for a great pairing with the smoked pastrami.