wrote:

Some have complained of corned beef being to salty, but I've never
had a problem with it. I just unwrap it, rinse it briefly under the
faucet and put it in a just large enough pot.

Too salty for smoking. I haven't heard that complaint with regard to
braising or poaching. Cooking in water does a fine job of removing
the excess salt.

--
Reg

On 3-Sep-2006, Reg wrote:

wrote:

Some have complained of corned beef being to salty, but I've never
had a problem with it. I just unwrap it, rinse it briefly under the
faucet and put it in a just large enough pot.

Too salty for smoking. I haven't heard that complaint with regard to
braising or poaching. Cooking in water does a fine job of removing
the excess salt.

--
Reg

Learn something everyday. I've never smoked one, so I don't know
about that.
--
Brick

Graeme...in London typed:

BOB, I'm planning on another of Jack's pastrami cooks within the
next week
or two.
Great idea. I need to look back and print out Jack's "recipe" and
keep it close by. It may or not be "authentic", but it sure does make
great eats and is the simplist that I've read.

I've got the meat. I've got the cure. I've got the fridge space. All
I need
is some fair weather.
It's finally beginning to cool a little. Not enough to smoke cheese
(my Stump's Smoker and three of the Kamados were up to over 180°F,
just sitting in the Florida sunshine) but it is cooling

Graeme....BTW, have you seen the new garlic SPAM?
Not yet. I might even buy some of that and try it, grilled, or maybe
even smoked.

BOB