Quote:
Originally Posted by cricky101
I picked up a couple of corned beef brisket flats on sale to give pastrami a try after the snow melts and I can find my smoker.
Never tried it before, but I love the stuff.
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Pastrami made from commercially packed corned beef isn't bad and definitely a lot less work/time than making it yourself from a raw brisket flat. I don't know what recipe you might be planning on using, but if it's
this one unless you really love salt, I would recommend a much longer soaking time. I think I doubled or tripled the soak time and I still thought it was very salty (which in turn was what prompted me to make it from scratch, so I could better control the seasonings).
Good luck, let us know how it turns out for you.
