Originally Posted by wlh3
Was thinking of using a corned beef to make pastrami out of. How would I go about this? What spices ? Do I soak the corned beef to remove some of the salt ? Etc.
Thirdeye has some great info on his site...
When I did this at Christmas time I used a 4b hours soak with three or four changes of water to reduce the saltiness and it worked out great.
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