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Unread 07-20-2013, 03:56 PM   #1
Sammy_Shuford
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Default 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.
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Unread 07-20-2013, 04:24 PM   #2
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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
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Unread 07-21-2013, 07:19 AM   #3
IamMadMan
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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
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Unread 07-21-2013, 07:51 AM   #4
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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/sh...d.php?t=145936
http://www.bbq-brethren.com/forum/sh...d.php?t=146843
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