Welcome to the Pit! I just got done with pastrami from a smaller corned beef brisket. I had suffered through the salty thing before. I soaked on day 1 for about 5 hours, changing the water out. Took it out of the water and put back in the fridge. The next day I started the soaking process again with fresh water - changing it out a couple of times. It turned out really nice. I read advice here previously "make sure that the corned beef is not injected with brine, rather soaked in a brine solution". My package said "20% brine solution". I am a novice at the pastrami thing.
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Last edited by tbob4; March 1, 2017, 11:21 AM. -
Thank you tbob4!Comment
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One of the big companies that makes Montreal Smoked Meat supplies the corned beef that I used. The rep told me that they will eventually discontinue the salted brisket and supply only pickled. Interesting. I will try the pickled only product as well. But I have another salted corned beef to try again. I will incorporate all the advice I got from you folks. Thanks kindly.
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