And I arrived at my game plan.
1. Soak the store bought corned beef overnight to desalinate:
2. Rinse, dry, and rub corned beef with a little oil and then a whole mess of pastrami seasoning.
Stuck that in the freezer and when it was partially frozen, cubed it up for the grinder.
Ground it through the fine plate:
Mixed it with some water and a 1/2 cup of NFDM.
Fried up a test patty and I think I lucked out. Pastrami seasoning compliments the corned beef well without being overly peppery or bland. Think the amount used to coat the whole pieces is enough for he mix.
Tomorrow we stuff and Sunday we smoke. Thanks for looking! Be back tomorrow!