Cured a couple of briskets recently. Both with the same cure to start.
I did a combination cure.
This is the same recipe I use for venison and pork pastrami.
For my dry cure, I mix...
5 tablespoons Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder
Then made a pickle cure using the same ingredients mixed with water. Pumped this into the thickest part of the briskets.
I let both briskets cure for 10 days.
rinsed well...
cubed and canned one corned brisket...
made hash with some of the canned corned beef...
It was pretty tasty.
The second cured brisket on the smoker...
after catching some color and smoke, I seasoned the brisket with a spice mixture of allspice, garlic, crushed bay leaves, crushed juniper berries, onion powder, black pepper and mustard seeds.... I use about a tsp of each, and 2 cloves of the garlic minced. You can add more if needed.
also added beef stock to steam the pastrami....
steamed til tender....
fork taste test...
I wrapped and chilled the pastrami then sliced a bit for supper...
smeared a tortilla with chipotle mayo...
added sliced pastrami, a bit of cabbage and scallions...
rolled and fried til crisp...
topped with a bit of sriracha...
I liked both briskets, they came out pretty tasty. Next time I'll can the corned beef in pints. One quart jar is just too much for me (about 4 meals).
I divided the pastrami, wrapped smaller portions for the freezer.
These will last me awhile!
Sorry for so many photos, but thanks for looking!
I did a combination cure.
This is the same recipe I use for venison and pork pastrami.
For my dry cure, I mix...
5 tablespoons Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder
Then made a pickle cure using the same ingredients mixed with water. Pumped this into the thickest part of the briskets.
I let both briskets cure for 10 days.
rinsed well...
cubed and canned one corned brisket...
made hash with some of the canned corned beef...
It was pretty tasty.
The second cured brisket on the smoker...
after catching some color and smoke, I seasoned the brisket with a spice mixture of allspice, garlic, crushed bay leaves, crushed juniper berries, onion powder, black pepper and mustard seeds.... I use about a tsp of each, and 2 cloves of the garlic minced. You can add more if needed.
also added beef stock to steam the pastrami....
steamed til tender....
fork taste test...
I wrapped and chilled the pastrami then sliced a bit for supper...
smeared a tortilla with chipotle mayo...
added sliced pastrami, a bit of cabbage and scallions...
rolled and fried til crisp...
topped with a bit of sriracha...
I liked both briskets, they came out pretty tasty. Next time I'll can the corned beef in pints. One quart jar is just too much for me (about 4 meals).
I divided the pastrami, wrapped smaller portions for the freezer.
These will last me awhile!
Sorry for so many photos, but thanks for looking!