what is the difference between corned beef and pastrami?

:shrug:

just guessin'.

:shrug:

Pastrami: http://ask.yahoo.com/ask/20010102.html

Corned beef: http://ask.yahoo.com/ask/20000317.html

I always thought that Irish immigrants got corned beef from Jewish immigrants. I really don't think Ireland had anything to do with it. Yahoo is wrong. the Irish had streaky bacon.

Prague Powder #1: Also called Insta-Cure and Modern Cure.

This cure is sodium nitrite (6.25 %) mixed with salt (93.75 % ) As the meat temperate rises during processing, the sodium nitrite changes to nitric oxide and starts to 'gas out' at about 130 ° F. After the smoking /cooking process is complete only about 10-20 % of the original nitrite remains. As the product is stored and later reheated for consumption, the decline of nitrite continues. Use 1 oz. for 25 lb. of meat or 1 level teaspoon of cure for 5lb. of meat. Mix cure with cold water.

on edit-- where curing meats is concerned, unless you have a practical interest, there is likely a point where you simply don't want to know more.

Pastrami is cured with spices.

That's the extent of what I know.

Kosher corned beef has more garlic which I love.

pastrami is fattier, and yummier.

Pastrami is coated with coriander and Black Pepper. Other than that they are very similar. Both are brined both are made from brisket. Both use a cure.

It describes a meat that is sliced, wind-dried, rubbed with dried spices, and then pressed. The technique was adopted by Jewish peddlers who began to cure kosher meat the same way.

Pastirma (basturma)
A cured and dried meat originally from Turkey or Armenia usually made from beef fillet. Sun-dried slices of meat are coated with a paste made of garlic, fenugreek seeds, paprika, and salt and left to cure. It is usually eaten for breakfast with fried eggs or, in Egypt, with the stewed bean dish known as ful.