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Gary
The Pastrami from the brisket cut was just a little more tender and juicy, probably from the higher fat content. Flavor between the two was about equal.
Thank you for the point and comments.
Larry
Pastrami from two different cure methods and different cuts of beef.
Had been wanting some Pastrami after reading all the other fine post on the forum, So here we go.
One was from fresh Top Round and the second was from store bought Corned Beef (Brisket Flat,already cured).
For the Top Round...
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