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corned beef or pastrami question

post #1 of 2
Thread Starter 
Ok so I got this cheapo roast I was gonna make jerky with I had the thoght of corning or pastramifying it any thoughts... a waste of meat it?was only like 7 bucks but just wanted to toss it out there for an opinion. ...thanks cap
post #2 of 2

Cap, morning......  Try it...  I'd slice the roast so it was about 1 1/2" thick then brine/cure...  just so it was the correct thickness for a proper cure... and shorter curing time...   A "round" roast say 5-6" thick would need to be injected and take longer to cure...  just saying... and it would need to be sliced anyway...

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