Pastrami 2 - The Softening.

This must seem like a long, boring series of Tesco advertisements, but I promise you, they're just the nearest conveniently huge supermarket to where we live.

If I'm going to have to tell the truth, the first batch of pastrami I made was not as tender as it should have been. So, I'm making more.

Here's the brine, being boiled up. Once it's cool, and the brisket has been trimmed, they join one another in the fridge for five days.

And now I'm hungry...