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Making my first corned beef / pastrami, What do you do with the point?

post #1 of 8
Thread Starter 

I was wondering what most of you do with the point after trimming. Beef bacon? What other ideas for it?

post #2 of 8

I add it to the brine along with the flat.

post #3 of 8

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I put it into the brine and make corned beef out of it and then pastrami. Pastrami is made out of the point first then they use the flat. Corned beef is usually made out of the flat and it tends to be alot more lean with not as much fat content.

post #4 of 8
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

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I put it into the brine and make corned beef out of it and then pastrami. Pastrami is made out of the point first then they use the flat. Corned beef is usually made out of the flat and it tends to be alot more lean with not as much fat content.


Oh. I thought they were both made from the flat. I was planning on brining the flat, making corned beef from the whole thing, then smoking half of it as pastrami. Thats why i was looking for ideas with the point. 

 

 

 

 

post #5 of 8

You can corn it or smoke it, in my opinion the point makes the best corned beef or pastrami. I think it has a lot more flavor than the flat.

post #6 of 8
Thread Starter 

Well it looks like its all going in the brine. I want to go get some juniper berries to use. Start getting pics going later.

post #7 of 8

When I make pastrami the point is my treat.  No one else in the household like the fatty point but it's my favorite.CIMG5965.JPG

post #8 of 8

Good luck Kevin.........the point is my favorite also biggrin.gif

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