RecipeMuncher

The Charcutepalooza challenge this month is brining. The suggestion was corned beef, but as I’ve already done that, I took it one extra step and made pastrami. As Ruhlman points out, pastrami is just corned beef beneath a smokey crust. And to tell the truth, I wasn’t much impressed with the corned beef. It looked fine, but the taste was just okay. (To be fair, I’m not a big fan of commercial corned beef either). It also just crumbled when I sliced it. Not a problem if you&# (...)