Pastrami brine question

[RichPB (richlife)]

I don't brine, I use a dry cure. Basically coating the outside of the meat with salt /sugar, and cure.

I soak it for a little while to get the salt down after the curing is done, a few hours changing the water once or twice. it's never been too salty or anything.

For those of y'all that are only using corned beefs to make your pastrami You're missing out. The corned beef has a corned beef taste to it. A dry cured pastrami is better. I promise.

Thanks for that comment. I did one from corned beef eagerly anticipated pastrami. Yeah, corned beef, but good corned beef. Now I'm ready to try one from scratch. Costco has some nice flats.

 

[MartinB]

As long as you don't use a pastrami type rub, it will still be more of a corned beef. IMO, the rub gives pastrami its distinctive flavor, not the smoke. Smoke can be a nice addition though. As for slicing, after braising it probably won't slice well when hot.

Coriander

Thanks for that comment. I did one from corned beef eagerly anticipated pastrami. Yeah, corned beef, but good corned beef. Now I'm ready to try one from scratch. Costco has some nice flats.

My last couple were corned beefs simply because I didn't have a week to cure a brisket flat....... It's okay in a pinch but it's not as good.

 

[Bob Bailey]

Coriander

My last couple were corned beefs simply because I didn't have a week to cure a brisket flat....... It's okay in a pinch but it's not as good.

Yup. Coriander and black pepper. I add a few other goodies too.