- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
whew,...... Thanks Bluetang...:hug: :becky:
^^^^^^ Woo hooo! Bluey got a hug!:thumb:
whew,...... Thanks Bluetang...:hug: :becky:
Awesome looking entry Bill! I'd hit that.
Dark Weissbier is bubbling in the carboy and brisket is in the brine. I repeat, brisket is in the brine.
For beer making I use a glass Carboy - it makes it easy to see what is going on with the process and is easier to clean.I hope you are using a good quality Nalgene Carboy! You know, you're lucky I used to sell scientific plastics, so I know what a carboy IS. It's not a term used in Australia!
Also, brining a brisket huh! Now that's interesting... Recipe please???
For beer making I use a glass Carboy - it makes it easy to see what is going on with the process and is easier to clean.
Brine curing briskets is very common in the States although most folks buy them already packed in brine from the market. There are two common products resulting from the brining - Corned beef which is boiled after brining and pastrami which is rubbed and then smoked. Corned beef can also be made with a beef round and a pastrami with deckle.
There is some tradition around Irish-American corned beef which is often served with cabbage and associated with St. Patrick's Day. Corned beef and to a lesser extent pastrami are used to make the famous American sadwich - The Reuben which is a hot sandwich with layers of sliced beef, sauerkraut, Swiss cheese, and thousand island dressing all slapped on a couple of slices of grilled rye bread. My death row meal might just be a juicy Reuben with some home made potato chips and a homebrew.
I went nuts and kicked off by brining a trimmed 4 pound brisket flat cut in a half gallon of crazy brine with half the spice drawer containing:
3/4 cup kosher salt
1/2 cup brown sugar
1 Tbs black peppercorns
1 tsp red peppercorns
1 Tbs whole coriander seed
1 Tbs mustard seeds
1 Tbs allspice berries
1 Tsp juniper berries
1 tsp mace
10 whole cloves
2 fresh bay leaves
1 sprig of thyme
1 slice of ginger
1/2 a cinnamon stick
1 Tbs sodium nitrate (a.k.a. pink salt or Prague pink salt, or curing salt)
I boiled it all, cooled to RT and then added a couple of handfuls of ice, put the brine and the brisket into a cryovac bag, sucked most the air out and sealed it, and threw it in the fridge.
On Saturday I'll soak it in fresh water for 10 hours or so with fresh water changes every 2 to remove excess salt. Then on to the grill!
Reuben here I come.
For beer making I use a glass Carboy - it makes it easy to see what is going on with the process and is easier to clean.
Brine curing briskets is very common in the States although most folks buy them already packed in brine from the market. There are two common products resulting from the brining - Corned beef which is boiled after brining and pastrami which is rubbed and then smoked. Corned beef can also be made with a beef round and a pastrami with deckle.
There is some tradition around Irish-American corned beef which is often served with cabbage and associated with St. Patrick's Day. Corned beef and to a lesser extent pastrami are used to make the famous American sadwich - The Reuben which is a hot sandwich with layers of sliced beef, sauerkraut, Swiss cheese, and thousand island dressing all slapped on a couple of slices of grilled rye bread. My death row meal might just be a juicy Reuben with some home made potato chips and a homebrew.
I went nuts and kicked off by brining a trimmed 4 pound brisket flat cut in a half gallon of crazy brine with half the spice drawer containing:
3/4 cup kosher salt
1/2 cup brown sugar
1 Tbs black peppercorns
1 tsp red peppercorns
1 Tbs whole coriander seed
1 Tbs mustard seeds
1 Tbs allspice berries
1 Tsp juniper berries
1 tsp mace
10 whole cloves
2 fresh bay leaves
1 sprig of thyme
1 slice of ginger
1/2 a cinnamon stick
1 Tbs sodium nitrate (a.k.a. pink salt or Prague pink salt, or curing salt)
I boiled it all, cooled to RT and then added a couple of handfuls of ice, put the brine and the brisket into a cryovac bag, sucked most the air out and sealed it, and threw it in the fridge.
On Saturday I'll soak it in fresh water for 10 hours or so with fresh water changes every 2 to remove excess salt. Then on to the grill!
Reuben here I come.
Great looking Canadian Bacon, Bill!
Give me a couple of slices of that, a couple of poached eggs, and english muffin and some Hollandaise and I would have a great breakfast :-D :-D :-D