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Old 09-17-2012, 05:47 AM   #2
somebody shut me the fark up.
IamMadMan's Avatar
Join Date: 07-30-11
Location: Pemberton, New Jersey

Originally Posted by Tatoosh View Post
I want to try making pastrami pretty soon. So right now I'm looking at brisket, a dry cure, then smoking. I know that corned beef is often done with a brine, but I prefer to use a dry cure if possible.
I am not saying it can't be done, but "Corned Beef" is traditionally done in a brine. It is because of the brine that the spices are able to impart the flavor into the meat.

Originally Posted by Tatoosh View Post
However I'd like to end up with those nice thin slices you see piled up in photos of deli pastrami sandwiches, not chunks of meats.
I think slices vs chunks has to do with how you decide to cut the meat.

I have always sliced mine without any problems.
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