Hmmmm, very interesting. I will have to look into this a bit. I mean that I know that pastrami is basically smoked corned beef, but are the brine seasonings that much different? Would a good rinse of a store bought corned beef and then grinding in the pastrami rub for the smoke work well enough to suit my needs? Well I guess this gets added to my "Stuff to do list".
My wife gets real nervous when I start to brine anything, who am kidding? She gets nervous about frozen foods, or anything in the fridge for more than a day and she has to see the thermometer on anything I cook and likes all of her food cooked to a crisp.
But pastrami, now there is a lunch meat that I can't get enough of! I am gonna have to get a little steamer that I can take to work so I can steam it just a bit and put it in a sandwich with some good brown mustard, pickle and onion! Mmmmmmm, Puhhhhsrtaaaahmeee....
My wife gets real nervous when I start to brine anything, who am kidding? She gets nervous about frozen foods, or anything in the fridge for more than a day and she has to see the thermometer on anything I cook and likes all of her food cooked to a crisp.
But pastrami, now there is a lunch meat that I can't get enough of! I am gonna have to get a little steamer that I can take to work so I can steam it just a bit and put it in a sandwich with some good brown mustard, pickle and onion! Mmmmmmm, Puhhhhsrtaaaahmeee....
