Hi all,
Decided I wanted some pastrami after I found a corned beef brisket in the freezer last night. I'm going to soak it tonight, but the question is, how much fat do you guys trim off to prep? Or do you just rub it and go to town?
Thanks!
Decided I wanted some pastrami after I found a corned beef brisket in the freezer last night. I'm going to soak it tonight, but the question is, how much fat do you guys trim off to prep? Or do you just rub it and go to town?
Thanks!