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Unread 03-20-2008, 02:34 PM   #11
YankeeBBQ
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Join Date: 02-07-06
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Quote:
Originally Posted by yelonutz View Post
I have been making Pastrami for a few years now. This year I tried the corned beef thing. I cut the packer into thirds, flat in half and the point. I soaked that thing for about 48 hours with 5 or 6 water changes until that meat was almost white. After seasoning and smoking it is still too salty for my tastes. I looked at Boss Mans BBQ home page and found his method of making Pastrami is the same one I have used for years. I think it was origonally from a guy named Rick. Anyway, you guys owe it to yourselves to try it at least once. I think if you do, you will leave the corned beef (the first step in the recipe) to the Irish. It makes a far superior product. I sell all I can make for $8.00 a pound.
NUTZ
I may give that a try sometime. This is my first time trying the corned beef thing and I've already purchased the meat.
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