dwarven_stout
Well-Known Member
This thread has me interested.
What is the difference between corning and brining? Contact time? I guess I thought pastrami and corned beef were 'cured' the same way just cooked differently.
But I did notice the site that said that said the pastrami was too salty and the corned beef was perfect. Do I have enough time to brine a brisket for smoking it this Sunday?
You know, I tend to say "corning" when I'm talking about making corned beef. I don't think there's really any difference, though. You're just dunking meat in a brine.
That said, I make different brines for corned beef and pastrami. Both get the pink salt, but I gussey up the spicing for the pastrami more. Corned beef I just do homemade pickling spice (bay, cinnamon, cloves, dill, mustard, coriander and pepper) and brines for 5-6 days, while pastrami gets the pickling spice as well as garlic, pepper flakes and brown sugar or molasses and brines for 3 days before getting covered in pepper and smoked.