Pastrami

[JKalchik]

I got ambititious..... Made the Almost Katz' pastrami recipe posted at https://amazingribs.com. Note that I did *NOT* follow the recipe exactly. There's a local diner to who makes the absolute best corned beef, and the chef/owner told me on the sly why it's so stinkin' good (no, I can't pass his secret on.)

Proof.....yes, I know they're not in order. In short, I will be doing his again.

 

[Dustin Dorsey]

I haven't tried the wet brined approach. I did a dry brine a while back that turned out good. Yours looks phenomenal!

 

[Rich G]

That looks SO good! Much better than my faux-strami (plenty tasty, but not the real deal.) I definitely need to do this! Thanks for sharing!

R

 

[JKalchik]

I'm really not sure that a dry brine would work well for making corned beef. I did inject the brine, especially in the point just due to thickness, and wanting to ensure I did get it cured all the way through. That's a significant problem in curing ham, making sure you get the brining cure injected all the way down to the bone to prevent bone sour.

I found food service bus tubs at Costco Business that are just about the perfect size for 17-18 packer brisket.

 

[Dustin Dorsey]

I only did the flat so it had no trouble penetrating. A full packer I'm sure is a different story! Oh and I meant to say dry cure, not dry brine.