On Sun, 13 Apr 2008 20:53:41 -0700, "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.

-sw

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

There's a kosher butcher downtown (Seattle) about 1-2 blocks from the
big REI. Used to be, and maybe still is, that they had the best
corned beef in the west.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)