Mike wrote:

"Sqwertz" wrote in message
...
Grant Erwin wrote:

The other day a guy told me that pastrami is just smoked corned beef.
'Zat
true? So if I buy a cheap marked-down bag of corned beef at the local
supermarket, how do I go about turning it into homemade pastrami?

Soak it over night, changing the water a couple times, then dry,
cover with crushed pepper and coriander seed, and smoke over oak or
pecan.

And granulated garlic (not garlic powder). Thanks Ed :-)

The corned beef I get in Wa. I have to soak for at least 3 days. It's some
salty stuff

It could stand to be de-salted for a couple days. The problem is
that in the smoker there's no place for the salt to go. It leeches
out of the meat and then just sticks there. Most of the commercial
versions are meant to be simmered and then optionally roasted. The
simmering removes a lot of the salt.

Don't try and simmer, then smoke a corned beef. You won't get much
smoke penetration and it will dry out.

-sw