[ApplegateRanch]

Not actually fermenting, but...

A week ago, last Wednesday, I snagged a whole brisket for "only" $3.98/lb. Last Friday, it went into a corning brine, after I separated the flat (seen here) from the point.

The pastrami is now ready.

Applewood smoked it 4 hours yesterday; then finished it in the oven overnight for about 6-8 hours. It was set about 200F & the door just barely cracked; and a pot of water was under the tray it was on. (had to guesstimate: lowest setting on the dial is 260F.

Rested it in the fridge all day, today. Tonight, it got the Mrs. AR Seal of Approval.

Tomorrow, I'll divide up, package, and freeze the point end of the brisket, that is still in the corning brine, as either 2 or 3 pieces of corned beef.

[MomwithHope]

Wow that is outstanding! Very impressed with your process. We gave done capicolas more than a few times. Had to buy a meat slicer so we could slice it really thin. Worth it! I am going to save your technique as I have been wanting to try something like that with beef.

[Diana in Wisconsin]

Looks great! We need a smoker. I love smoked fish pate. :)