On Thu, 05 Jul 2007 22:26:39 -0500, "modom (palindrome guy)"
<moc.etoyok@modom> wrote:

>Thanks for the info. I wonder why the recipe in "Charcuterie"
>specifies a brine cure for pastrami? I suppose I could visit eGullet,
>as was suggested elsewhere, and ask. But I've never found navigating
>the site intuitive.

Here's the thread:
http://forums.egullet.org/index.php?showtopic=79195

I know there are several folks there that have made pastrami, and I
also know that Ruhlman is a frequent contributor to this thread. I
think if you asked, he might respond.

Christine