brine to corn a beef brisket flat
Got a pretty brisket flat that begs to pastrami, but I need to corn it first.
Looking for a brine to corn a beef brisket flat.
From the Irish heritage cookbook
1 lbs. kosher salt
1 gal water
7 to 8 lbs of brisket
6 whole bay leaves
8 to 10 black peppercorns
In a large nonreactive pot the salt,water, bay leaves, peppercorns and brisket and let soak covered at room temp for 48 hours
I would fear leaving at room temperature for 2 days.
Here is one that requires refrigeration and the use of a cure (gives corned beef the telltale reddish color)....
here's 2 threads with pics I did on pastrami and corned beef. No nitrates so it doesn't have the standard red color, but the taste and texture is spot on! Good luck!
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