The BBQ BRETHREN FORUMS. - View Single Post - How do YOU cure your brisket for Corned beef or Pastrami>

SirPorkaLot · 12-15-2011, 10:40 AM

There is a another thread floating about on internal temp & cooking temp for a corned brisket, that I didn't want to hijack, so I started this one, to focus on the curing aspect.

I have in the past mostly done pastrami from commercially cured corned beef, however I have cured my own brisket a time or two using a wet cure, but wasn't as happy as I would have liked to have been with the end result.

I am planning on curing two whole packers next week, and would like to hear your tried & tested curing methods.

Dry cure?
Wet Cure?
Do you use TQ? Pink Salt?
How long do you cure for?
etc.

12-15-2011, 10:40 AM	#1
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	How do YOU cure your brisket for Corned beef or Pastrami> There is a another thread floating about on internal temp & cooking temp for a corned brisket, that I didn't want to hijack, so I started this one, to focus on the curing aspect. I have in the past mostly done pastrami from commercially cured corned beef, however I have cured my own brisket a time or two using a wet cure, but wasn't as happy as I would have liked to have been with the end result. I am planning on curing two whole packers next week, and would like to hear your tried & tested curing methods. Dry cure? Wet Cure? Do you use TQ? Pink Salt? How long do you cure for? etc. __________________ John