SirPorkaLot
somebody shut me the fark up.
There is a another thread floating about on internal temp & cooking temp for a corned brisket, that I didn't want to hijack, so I started this one, to focus on the curing aspect.
I have in the past mostly done pastrami from commercially cured corned beef, however I have cured my own brisket a time or two using a wet cure, but wasn't as happy as I would have liked to have been with the end result.
I am planning on curing two whole packers next week, and would like to hear your tried & tested curing methods.
Dry cure?
Wet Cure?
Do you use TQ? Pink Salt?
How long do you cure for?
etc.
I have in the past mostly done pastrami from commercially cured corned beef, however I have cured my own brisket a time or two using a wet cure, but wasn't as happy as I would have liked to have been with the end result.
I am planning on curing two whole packers next week, and would like to hear your tried & tested curing methods.
Dry cure?
Wet Cure?
Do you use TQ? Pink Salt?
How long do you cure for?
etc.