On Sun, 07 Oct 2012 10:09:38 -0700, The Other Guy
> wrote:

>On Sun, 07 Oct 2012 12:04:19 -0400, Brooklyn1 <Gravesend1> wrote:
>
>>On Sun, 07 Oct 2012 08:06:30 -0400, Gary > wrote:
>>
>>>The Other Guy wrote:
>>>>
>>>> On Sat, 06 Oct 2012 23:18:11 -0500, Melba's Jammin'
>>>> > wrote:
>>>>
>>>> >In article >,
>>>> > Brooklyn1 <Gravesend1> wrote:
>>>> >
>>>> >> Melba's Jammin' wrote:
>>>> >> >
>>>> >> >Why is it common to brine pork and poultry, but not beef?
>>>> >>
>>>> >> It's more common to brine beef.
>>>> >> Corned beef.
>>>> >> Sauerbratten.
>>>> >> It's more common than all the rest together to brine fish.
>>>> >
>>>> >Corned beef, eh? Didn't know that.
>>>>
>>>> And, of course, pastrami.
>>>
>>>And also....."corned" is another word for "brined in salt water."
>>
>>Pastrami is essentially smoked corned beef.
>
>Pastrami is peppered rather than using corned beef spices,
>totally different taste.

Yes, it's seasoned differently after brining but it's still smoked
corned beef. The better pastramis are also made from a differeent cut
of the brisket, the cap or the deckle, very difficlut to find. Of
course nowaday most of yoose have only tasted pastami made from beef
rounds, or worse, poultry. The kosher delis are for all intents and
purposes gone forever (the very few that still exist are not permitted
to prepare foods properly (thank the know nothing health departments),
the viands at kosher *style* delis aren't even close.