So I got a beautiful smoked pastrami, good bark, good color, good texture and pull but woha way too salty!! The test fry was a touch salty but not bad. What did I do wrong? Should I soak in water overnight next time? Lessen the brine time? And any suggestions on what to make with really salty pastrami I got a couple pounds?? lol
Next time I would soak it longer.
Or next time you may want to try the dry cure method.
I think they pick up more flavor & mine wasn't salty at all.
With the kraut & swiss a reuben may hide the extra saltiness. Or some good hash might work.
How about pastrami chili?
I don't know, I'm sure you will find something to use it for.