Sammy_Shuford is Blowin Smoke! Joined May 18, 2009 Messages 1,668 Reaction score 893 Points 0 Location Summervi... Jul 20, 2013 #1 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.
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.
A Armadillo Knows what a fatty is. Joined Jul 7, 2013 Messages 175 Reaction score 70 Points 0 Location Chanute. KS Jul 20, 2013 #2 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
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
IamMadMan somebody shut me the fark up. Joined Jul 30, 2011 Messages 14,879 Reaction score 1... Points 113 Location Pemberto... Jul 21, 2013 #3 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
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
M MisterChrister Quintessential Chatty Farker Joined Apr 28, 2012 Messages 5,093 Reaction score 5... Points 0 Location Wis-con-sin Jul 21, 2013 #4 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
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