Corned beef into pastrami

[sandyut]

I have used store bought CB, water soaked to desalt for pastrami and it was good.

I want to try making the CB from scratch, I also like easy. Jeff’s CB recipe looks right up my ally. Anyone have experience with using his method?

Many thanks!

PS: obviously this is a much later idea……

 

[Gonna Smoke]

I have used Jeff's method a couple of times and was very pleased with the outcome...

 

[sandyut]

I have used Jeff's method a couple of times and was very pleased with the outcome...

Nice! I was thinking I would do a full packer.

A couple recipes I found said to use a flat. Hardly worth the money around here to buy a flat by itself.

Did you do the FP?

 

[millerbuilds]

I have used Jeff's recipe as well and it always turns out great. When I have done a full packer, I separate the point from the flat and only smoke the point. The flat I use for Pastrami, IMHO the point is too fatty and we prefer it as burnt ends.

- Jason

 

[Gonna Smoke]

I was thinking I would do a full packer.

That's exactly what I've done a couple of time...

 

[sandyut]

That's exactly what I've done a couple of time...

NICE! Soon as I can stand/walk this is on my list!

A locals burger joint has a rotating burger every month, none are repeated EXCEPT the March rotator: 1/4lb local beef, sour kraut, swiss dressing AND corned beef! OMG it was over the top, talked to the owner and he was telling me about how he makes the corned beef...I was drooling! I have got to do this and make pastrami. thank you!

 

[Fueling Around]

I have sorta used Jeff's recipe.
I keep the salt down to around 1% and omit the sugar. I make my own pickling spices and double the amount. I cure for at least 2 weeks. One of the few times I use a wet brine.
My method is to pat down the meat with a pastrami spice mix while cooking the meat.

If I can get a store bought corned beef for under $5/# that is my go. Doing it yourself is a great feeling, but trimming the packer puts the price over $6/#

I have used Jeff's recipe as well and it always turns out great. When I have done a full packer, I separate the point from the flat and only smoke the point. The flat I use for Pastrami, IMHO the point is too fatty and we prefer it as burnt ends.

- Jason

I also remove the point as it is not my desired cut for making pastrami.

 

[Brokenhandle]

Looking forward to your journey!

Ryan