freezing stops the curing process. below 36* curing slows down. after your brisket is cured (corned) you have corned beef, take it out of the brine, vacuusuck it and freeze it. you still need to soak it in fresh water after it is thawed to remove some of the salt before you smoke it for pastrami. you can also freeze it after you smoke it but better yet send it to me.
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