That corned beef was way too salty.

I did end up making pastrami from Charcuterie, and it came out great.

http://www.thehumblekitchen.com/?p=596

Moroccan inspired radish salad is my favorite. Orange segments and radishes seasoned with fresh orange juice and cinnamon, and a touch of orange blossom water. I've also seen it done with cilantro instead of cinnamon, but I love the cinnamon so much I've never gotten around to trying it with cilantro instead.

Haven't tried the corned beef recipe out of the Charcuterie book, but everything else I've made from that book is excellent.

I am currently corning beef with a recipe from Hugh Fearnley-Whittingstall's book The River Cottage Cookbook. It's my first attempt, so we'll see.

Alton Brown has a recipe as well. http://www.foodnetwork.com/recipes/al...