Pastrami

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Mighty tasty stuff. Had a big old storebought pastrami Reuben for supper last night. Not as good as this one I'm sure.
 
Now what cut of meat have we pastramizied here? It dont look too much like brisket. Now I had one once upon a time with a flat that thick..but was skerred to turn it in thinking they woulda thought it was a pot roast or something. Enquiring minds need to know this kinda stuff. Sure good to have you back in the posting mode..if that aint been mentioned previously.
 
starwalt12 said:
I must know how to do this please........


That was a corned round. I solked it in water to get rid of some salt in it. I changed the water 4 times about every 3 hours. Crust is coriander, black pepper, and a few other things. As soon as I find the recipe, I'll post it. Good Luck.

Pigs
 

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