Sammy_Shuford
is Blowin Smoke!
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.
Looking for a brine to corn a beef brisket flat.
brine to corn a beef brisket flat
- Thread starter Sammy_Shuford
- Start date
Armadillo
Knows what a fatty is.
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
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
IamMadMan
somebody shut me the fark up.
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)....
Corned_Beef.pdf
Here is one that requires refrigeration and the use of a cure (gives corned beef the telltale reddish color)....
Corned_Beef.pdf
MisterChrister
Quintessential Chatty Farker
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!
http://www.bbq-brethren.com/forum/showthread.php?t=145936
http://www.bbq-brethren.com/forum/showthread.php?t=146843
http://www.bbq-brethren.com/forum/showthread.php?t=145936
http://www.bbq-brethren.com/forum/showthread.php?t=146843
