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  2. Pastrami vs Corned Beef: Which is Fattier? - AOL

    www.aol.com/pastrami-vs-corned-beef-fattier...

    What is Corned Beef? Corned beef is a deli meat made from brisket, located near the cow’s lower chest.Corned beef is cured, brined with a variety of spices, and then boiled to super-tender ...

  3. Montreal-style smoked meat - Wikipedia

    en.wikipedia.org/wiki/Montreal-style_smoked_meat

    Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.

  4. What Is Corned Beef? Here's Everything You Need to Know - AOL

    www.aol.com/corned-beef-heres-know-st-203300568.html

    Corned beef is made from beef brisket that's been cured in a solution of salt and spices like coriander, mustard seeds, bay leaves, juniper berries and black peppercorns. Historically, it was made ...

  5. Brisket - Wikipedia

    en.wikipedia.org/wiki/Brisket

    Brisket is also the most popular cut for corned beef, which can be further spiced and smoked to make pastrami. The Jewish community in Montreal also makes Montreal-style smoked meat, a close relative of pastrami, from brisket. [4] Kansas City-style beef brisket and burnt ends Beef brisket noodles (Philippines)

  6. Pastrami vs. Corned Beef: What’s the Difference? - AOL

    www.aol.com/lifestyle/pastrami-vs-corned-beef...

    We break down the difference between pastrami vs. corned beef, including how to make each from scratch and why corned beef is eaten on St. Patrick's Day. The post Pastrami vs. Corned Beef: What ...

  7. Smoked meat - Wikipedia

    en.wikipedia.org/wiki/Smoked_meat

    Pastrami is most often made with beef brisket; it can be made with other cuts of beef. [37] [38] The meat is cured in a brine (most often dry), after drying, it is coated in spices and smoked. [38] Smoking can be done by either cold smoking or hot smoking. [38] Pastrami evolved from the Turkish Huns who would tenderize and dry meat under their ...

  8. Burnt ends - Wikipedia

    en.wikipedia.org/wiki/Burnt_ends

    Either the entire brisket is cooked whole, then the point end is removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends".

  9. How to Make Smoked Corned Beef - AOL

    www.aol.com/lifestyle/smoked-corned-beef...

    Learn how to make smoked corned beef with a smoker or turn your grill into a smoker. Serve smoked corned beef with potatoes colcannon or as a sandwich or tacos. The post How to Make Smoked Corned ...

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