Need some clarification on whether or not to rinse off a brisket after
a 7 - 8 day cure when making pastrami. One recipe instructs to rinse
off the meat and soaking it for at least a half hour, but others make
no mention of any rinsing. I make corned beef frequently and never
rinse after a cure and it is wonderful and not salty. Perhaps someone
could clarify this for me.

Thanks,

Rich