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[Chris__M]

In case any other Brits come along.

I have two meat orders placed, a small one which arrived today, and some larger cuts in a few week's time.

Turner & George are a company I have used a lot, previously known as THE EAST LONDON STEAK CO LIMITED.

Today's order is a good pork Butt, some goat chops that I fancied trying, some very expensive burgers (but made with added bone marrow) and a pickled (brined) brisket. The brisket was going to be a small piece - 1.2kg. What has arrived, for no more money, is a lovely piece of meat, 2.25kg.

I was planning to try making pastrami with it, but now I am tempted to cut it into two pieces - 2/3 to be pastrami and 1/3 to simply be cooked as salt beef (what you call corned beef).

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[Chris__M]

I have had a go at brining myself, and still have the pink salt to do it. But my results a couple of years back were mixed, so I thought I would start with pre-brined brisket, try to perfect the cooking process, and then work backwards from there.

[02ebz06]

Looks like you have some tasty projects coming up.

[Bentley]

You can make some great chicharrons out of that pork skin!