1. Adam C. Engst
    Adam C. Engst January 20, 2011 at 3:00 am .

    If you’re going to go to the effort of turning corned beef into pastrami, why not corn the beef yourself? It’s fall-off-a-log easy; just a matter of brining the brisket for a week in the fridge. I’ve done that tons for making a traditional boiled corned beef with potatoes and onions and carrots and turnips (and always served with roasted cabbage with bacon!) – now I’m looking forward to going the next step and getting pastrami, which I’ve always liked a little more than corned beef. Let me know if you’d like my brining recipe, which I cobbled together from various spots.

    cheers… -Adam

  2. Mindy Merrell
    Mindy Merrell January 20, 2011 at 3:39 am .

    Thanks Adam, we’ll try it for sure. We’re not always cheaters, it’s really about keeping one’s options open depending on life circumstances. Now, back to your pastrami. Will you cheat with all-natural liquid smoke or will you smoke it outside? Let us know how it all works for you.

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