- Joined
- Jan 11, 2011
- Location
- Lawrence...
When I scored 10 briskets on that Kroger sale for like $1.99/lb I figured I'd cure some for pastrami as I prefer that a lot more than normal brisket :becky:. The next week they had butts on sale and since I also love pastrami butts I got 4 and tossed them into the brine.
So today is round 2. I'll be taking out the 4 butts and 2 briskets to vacuum seal. Then making 2 more batches of brine to corn/cure up 4 more of those briskets.
Last go round I cut the briskets in half perpendicular so one half is mostly flat and the other is mostly point. Might leave 2 of the 4 completely whole today. Not sure yet.
I follow meatheads brining recipe for ratio's of water:salt:cure#1. Then I toss in random "pickling spices" and brown sugar.
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/
Butts are in this tub
Briskets in this tub with some of the others I'll be corning today
More to come.........
So today is round 2. I'll be taking out the 4 butts and 2 briskets to vacuum seal. Then making 2 more batches of brine to corn/cure up 4 more of those briskets.
Last go round I cut the briskets in half perpendicular so one half is mostly flat and the other is mostly point. Might leave 2 of the 4 completely whole today. Not sure yet.
I follow meatheads brining recipe for ratio's of water:salt:cure#1. Then I toss in random "pickling spices" and brown sugar.
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/
Butts are in this tub
Briskets in this tub with some of the others I'll be corning today
More to come.........