- 10 Posts. Joined 12/2007
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Real pastrami is made from a cured section of beef muscle. The brisket is indeed a muscle, but very tough and that is why it is brined/cured. for both corned beef and pastrami. You can use chuck, but it will not cure well. Shoulder, sirloin and round sections of the beef can be cured, and made into pastrami. The cure will take from two to several weeks to do it's work. The major difference between a "corned beef" and a "Pastrami" is the process after curing....
corned beef is boiled with spices.
pastrami is slow smoked and baked
I hope this helps.