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Making Pastrami

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Soaking your Corned Beef
Soaking Corned Beef

Soaking Corned Beef

Regarding BBQ Inc.
Corned Beef is made by curing large beef cuts in a salt water brine for a couple of weeks. This salted beef is too salty to eat, so you need to soak it for several hours to draw out most of that salt before you smoke it. This is particularly important when making pastrami because the meat will shrink as it smokes intensifying the salt flavor.

Soak your corned beef for at least 2 hours per pound changing the water every 2 hours. This will remove most of the salt from the corned beef but leave enough behind to flavor the pastrami effectively.

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Homemade Pastrami
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