Just polished off a grilled pastrami on rye with Guggisberg (baby swiss inventer), Amish Baby Swiss (Holmes County, Oh) and it was delicious.
So what does this have to do with BBQ you say - I've had several vino's if I'm a little wordy.
The pastrami was my first attempt and it was made from my first attempt at corned beef. The pastrami was so salty I couldn't eat it so I soaked it for 24 hours after smoking.
Even so, it is still better than what I get at the supermarket deli.
The moral - the worst homemade can be better than good store bought, so keep plugging - can't wait to make some really good pastrami - on Apr 5, I hope. BD