Pastrami Dry cure v brine

[Salmo]

Hello
After reading some recent posts I've decided to have a go at Pastrami.
However,I have no idea which curing method produces the better end product.
I appreciate that opinions will be subjective but would just like to get a feel for the pros & cons.
Whichever method I end up using I will be doing a cold smoke prior to cooking.
I'm leaning toward the dry cure method,simply because it will take up a lot less room in the fridge---ours always seems to be full of wine & beer

[wheels]

Not much help I know, but I'd be happy with either.

Phil

[BriCan]

Like Wheels either one will work but go with the brine as IMO you will end up with one that is more moist
hunkers down awaiting the flack.

[wheels]

Flack!

...no, I can live with that!

Phil

[Salmo]

Thanks
Moist is good,looks as though I will have to find something to do with all that booze

[nwaring]

Hi,

Take a look at this post... http://forum.sausagemaking.org/viewtopic.php?t=8407 I created it to consolidate all the guidance that I'd amassed on Pastrami.

Result was very tasty... but not sure whether it was a little dry. I went for the pressure cooked finish and next time may try a steam finish

Nick

[Salmo]

Hello Nick
Your recipes are so good they disappeared before I could read them
I look forward to viewing them later.
Got a tupperware type container this weekend ,so prepared for either method now.

[wnkt]

Try one this time...then the other next time. Figure out which YOU like better. We all have different tastes and preferences. If you dont have much space to do a brine cure, and it makes no difference taste for you, you can stick with the dry.
This is what I like about cooking/smoking there are so many ways to do something, and spices you can use in different amounts that you can make what YOU like. you dont have to accept what a store gives you.