Pstores
is Blowin Smoke!
- Joined
- Apr 3, 2016
- Location
- Hudson, wi
I lost the link to this recipe I am trying. It’s a cure and not a brine. I am going to smoke it. Just curious what you guys think. Do I rinse it well then smoke. Or smoke without rinsing? Or does anyone recognize the recipe? Been searching online for hours. I give up.... lol
Try this with a brisket flat.
3/4 cup kosher salt
1 tablespoon pink curing salt (Prague powder #1, NOT Himalayan pink salt, which is entirely different)
2 tablespoons brown sugar
2 tablespoons whole black peppercorns
1 tablespoon yellow mustard seeds
2 tablespoons whole coriander seeds
1 tablespoon allspice berries
6 whole cloves
1 tablespoon ground ginger
6 bay leaves, roughly torn
INSTRUCTIONS
Pat the brisket dry with paper towels.
Combine the salt, pink (curing) salt, and sugar together in a bowl.Corned beef curing mixture, slat, pink salt, sugar
Place the brisket in a rimmed baking sheet.
Rub the brisket all over with the salt/sugar mixture. If there is any extra salt mixture, pile it on/under the brisket in the pan.APplying the cure to the brisket for corned beef
Combine the spices in a bowl.Spice mixture for homemade corned beef
Rub the spices all over the surfaces.Corned beef ready to refrigerate with spices on it
Cover the brisket and pan tightly with plastic wrap.
Place in the refrigerator.
Unwrap it, flip it and rewrap it a few times over the next 7-10 days.Cure the corned beef for 7-10 days, flipping occasionally
That’s it! homemade corned beef is just 7-10 days away! Tune in next week when we tell you how to cook your amazing corned beef and cabbage!
Try this with a brisket flat.
3/4 cup kosher salt
1 tablespoon pink curing salt (Prague powder #1, NOT Himalayan pink salt, which is entirely different)
2 tablespoons brown sugar
2 tablespoons whole black peppercorns
1 tablespoon yellow mustard seeds
2 tablespoons whole coriander seeds
1 tablespoon allspice berries
6 whole cloves
1 tablespoon ground ginger
6 bay leaves, roughly torn
INSTRUCTIONS
Pat the brisket dry with paper towels.
Combine the salt, pink (curing) salt, and sugar together in a bowl.Corned beef curing mixture, slat, pink salt, sugar
Place the brisket in a rimmed baking sheet.
Rub the brisket all over with the salt/sugar mixture. If there is any extra salt mixture, pile it on/under the brisket in the pan.APplying the cure to the brisket for corned beef
Combine the spices in a bowl.Spice mixture for homemade corned beef
Rub the spices all over the surfaces.Corned beef ready to refrigerate with spices on it
Cover the brisket and pan tightly with plastic wrap.
Place in the refrigerator.
Unwrap it, flip it and rewrap it a few times over the next 7-10 days.Cure the corned beef for 7-10 days, flipping occasionally
That’s it! homemade corned beef is just 7-10 days away! Tune in next week when we tell you how to cook your amazing corned beef and cabbage!