made this a couple weeks back but after the final stage of the water bath I put it in the fridge with the bag still sealed and never got around to slicing it until today. Came out good. One thing I am wondering is when I had weighed the flat it was I thought a little under 4 lbs. after slicing today I weighed it all out again and I hardly got 2 lbs. that make much sense? Is that a lot lost from the cook? 
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Four pounds before curing or after curing? -
Love me some pastrami 😊Comment
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Either way lotta shrinkage, especially when desalinating in cold water.......and let the jokes roll.....Comment
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You will loose moisture in the cook but not half the original weight. How much trimming did you do?Comment
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Jerod BroussardTroutman that was before curing and I also didn’t have to trim. Flat was trimmed and prepped and ready to go when bought.Comment
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Looking good!, cwain8845 I'm no help on cure your own corned beef/pastrami, though. I'm too lazy. I start with an already corned beef brisket. I do lose some weight during cooking, but not that much.Comment
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I do these once in a while but don't lose that much from start to finish. I normally (have done the 7-10 day brine) will start with a corned beef and then set up a steamer to complete the cook and the loss is similar to a pork butt or flat brisket.
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