Originally Posted by deguerre
Well, I just learned something.
Can you clarify with a wee bit more detail?
Typically, corned beef is cured with mostly salt. The term corning comes from the size and shape of the salt used originally to cure the beef. And corned beef is pretty much always brisket, both point (or deckle) and flat.
Pastrami is also cured beef, but not always brisket, although these days, it usually is brisket, and it's generally cured with a wider variety of spices.
If you Google Faux Strami, or fauxstrami, you'll get the pastrami version a lot of folks here do. You could try a search on Fauxstrami right here as well.
Be sure to soak your corned beef (refrigerated!) for at least several hours, and change the water a few times in the soaking process to get rid of excess salt.
End result is very much like pastrami, and damn good!