How to Make Corned Beef & Pastrami at Home, Part 1
First, let me apologize for the static popping in the audio, I know it's a problem and I'm working diligently to locate the cause for future videos. If you have any constructive ideas, please leave a comment.
This video is broken down into three parts, in Part 1, I show you how to go about making the curing brine for the meat. In Part 2, I show you how to trim and separate the brisket into the point and flat pieces. In Part 3 we bring the first two parts together and begin the actual brining of the meat.
Helpful links from AmazingRibs.com, do your research.
Are nitrites and cured meats safe? https://goo.gl/xiYnfF
The Science of Curing Meats Safely. https://goo.gl/4qsHxa
Homemade Corned Beef Recipe. https://goo.gl/veDMfJ
Pastrami That's Close to Katz's Recipe. https://goo.gl/XEhTue
If you have any comments or questions feel free to ask away and I'll answer them if I can, I respond to everybody.
This video was shot using two Canon Vixia HF R800 video cameras, was edited using Davinci Resolve 15.2 video editing software, and the animated widgets were produced using a combination of Affinity Director and Davinci Resolve 15.2. The thumbnail was shot using a Moto G6 phone and edited using Affinity Photo, the overlay was produced using Affinity Director.
If you see something you like or if I've helped you out in some way feel free to leave a tip using one of the methods below.
Products I use in the making of my videos:
ThermoPro TP-08S Wireless Remote Digital Cooking Meat Thermometer Dual Probe for Grilling Smoker BBQ Food Thermometer - Monitors Food from 300 Feet Away
Swing-A-Way 6090 Easy Crank Can Opener, Black
Canon VIXIA HF R800 Camcorder (Black)
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) Hardcover – September 3, 2013
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