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Corned Beef Pastrami questions

post #1 of 6
Thread Starter 

Hi all,

 

Decided I wanted some pastrami after I found a corned beef brisket in the freezer last night.  I'm going to soak it tonight, but the question is, how much fat do you guys trim off to prep?  Or do you just rub it and go to town?

 

Thanks!

post #2 of 6

dj, morning....  I rinse, trim the fat to about 1/4".....  add the spices and smoke...   Dave

post #3 of 6
The only one I have done I didnt trim... wish I wouod have. Next time I will. . A good rinse is needed for sure. Way to salty if not .. ;) imo
post #4 of 6

I like mine pretty lean so I trim all or as much of the fat off as possible. Then I give it a super coating of seasoning prior to smoking.

post #5 of 6
Thread Starter 

Thanks for the replies.  I know the rinse is a must.  The only one I did in the past I didn't trim, and should have, it had at worst spot a 5/8 - 3/4" fat cap on it....

post #6 of 6

I trim all fat of and I slice mine tissue paper thin for sandwiches

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