Pastrami questions?

[Quarlow]

The second sandwich had twice as much meat on it.

[OU812]

Thats a good lookin sammie you got goin there Q

[classicrockgriller]

Other than one sammie was cocked eyed ;D , it was really nice looking pastrami.

Glad for ya Q.

Still don't think I said that to you. ;D

[Quarlow]

Well you had to read between the lines, but it was something like that. :D :D :D

[FLBentRider]

Just FYI - You don't _need_ to use brisket for beef pastrami. You could make it out of just about any cut. Cure times will vary by thickness, and really thick cuts will need to be injected and wet brined instead of dry cured.

[Quarlow]

That's good to know. So what would be a good reasonably priced cut to use?

[FLBentRider]

I don't know what is affordable in your area, I seem to recall y'all Canadians having trouble finding briskets.

[OU812]

That's good to know. So what would be a good reasonably priced cut to use?

I now do Pastrami outta top or bottom round and cure it, then carry on where you started.

;D

[KyNola]

That pastrami looks awesome.  Nice job.  You had me a little worried for a minute when you were thinking you had botched it but I knew you would pull it off.

[Quarlow]

That's good to know. So what would be a good reasonably priced cut to use?

I now do Pastrami outta top or bottom round and cure it, then carry on where you started.

;D

aaa yeah ::) ::)

[Quarlow]

Kynola thats what I love about here, "we get by with a little help from our friends".