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Pastrami assistance

NCSU-Q
NCSU-Q Posts: 104
edited November -1 in EggHead Forum
Was going to take a stab at making pastrami on Saturday. I saw Third-Eye's recipe, but was interested in starting with a brisket that is not pre-corned. Is it possible to get a flat sufficiently "corned" between now and Saturday? If so, how?

I saw a recipe on the site for "that other cooker" (you know, the black vertical tube) that calls for a 3-day dry cure. Anyone ever tried that?

Most of the wet cure's (which seems easier) call for 1-3 WEEK cure times.

Suggestions?

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