[MaxMax]

Has anybody made Pastrami at home before? I have the first batch going right now
since Kroger had a sale on Brisket. It's a recipe from "The Artisan Jewish Deli at Home"
book. Found it at Tori-Avey

There's two more days to go before it's finished.

[Jamestown1630]

We’ve never done any curing of meat, except for jerky in the Excalibur; but a book about charcuterie is on my wish-list (right after cheese-making). I also want to learn to corn beef - my father used to bring home the most buttery corned beef in the Spring, from his friend who brined it.

Please let us know how it goes.

-JT

[ApplegateRanch]

We’ve done homemade pastrami, and were extremely happy with it.

This is the recipe we used.

http://blackgirlchefswhites.com/wordpress/2011/04/07/homemade-pastrami/

Years ago, I used a recipe from an ca 1890 cookbook my Dad found in a junk store to make corned beef a few times. Had to cut it down a bit, as it called for 250 pounds of beef, and a hogshead of “fresh spring water’... :-) It was packed away, so looked at several recipes on the Net, before settling on the one linked above.

That was the same book with a recipe calling for a dozen “medium sized lobsters, 15-18 pounds each”!