Hi Dale         9/2/2016

>  BF> I hope u will forgive me, but I have been rubbing off the Rub to
>  BF> reduce the Sodium a bit, given that the original Corned Beef (right?)
>  BF> is a bit salty. 
>  BF> I am, however, roused to the p[oint of wondering if the Rub actually
>  BF> has any
>  BF> salt in it.  Can I leave it on?
ds> The rub was 1 part ground corriander, 1 part paprika and 1/2 part coarse
ds> black pepper -- no salt.   As you say, the original corned beef had salt
ds> in it, but we did rinse it before we put on the rub and turned it into
ds> pastrami.

There's the rub...I don't have to rub off the Rub! Capital!
 
Sorry. I didn't mean to rub it in.   [Chuckle]

>  BF> What would the end product be if one didn't use corned beef in the
>  BF> process? NOT hinting, just dumb.
ds> We had never tried cooking regular brisket before now -- they have been
ds> more expensive than we wanted to try.  But when our Giant put them on
ds> sale for $1.99 per pound it was hard to resist.   I thing that I shall
ds> still make pastrami out of corned beef though, since near St. Patricks
ds> day the corned beef is priced reasonably.

I mean if you used the meat that's used for corned beef without corning it,
but put it thru your rub and smoke routine, what would it be? Just smoked
beef, or would it have another name after that rubbing and smoking?

( kinda forgot the dumb questions I can ask, didn'tcha! )


BF> Mercy but your product is good.
ds> If you want to make the drive, there is more of it here -- for now :-}}

We think about it.

burt