I really love corned beef and pastrami. Recently, I have gotten into curing and making my own. It is less difficult than it looks, and the payoff has always been worth the effort. With a few core spices and salts you can turn any plain brisket into world class corned beef or pastrami. This year I am going to brine my own corn beef and then cook it sous vide style for what will hopefully be a...

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