"RobertE" > wrote in
:

>
> "Richard Periut" > wrote in message
> ...
>> Purchased a seasoned corned beef, and cooked it as per Shelodn's
>> recipe. Very tasty and moist; but half of the servings were very full
>> of fat. I would like to repeat the recipe, but with a cut with less
>> fat.
>
> Why not make your own? If you go to your butcher you can get a beef
> brisket of just the size you want. You can trim off as much fat as you
> like. It's not difficult to corn a brisket. It just takes time - 7 to
> 10 days. I've got a great recipe for dry curing that makes the most
> amazing corned beef you'll ever have tasted. Am happy to share it if
> you like.
>
> RobertE
>
>

Oh, do please post it here! I have made corned beef before, but not with
a dry cure. I'd love to try it.

TIA
Wayne