Denny Wheeler wrote:

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.

I remember that place. I think it was called something like "House of Corned
Beef." Their meat was extraordinary.

However, in this case I bought a few chunks for $1.29 a pound from the local
Safeway, who apparently stocked too much for St. Patrick's Day.

Grant