First I'd like to say Thank You!! to our friend, trusted authority and local North Texan Pops. While I feel like an accomplished smoker sausage squisher and grill guy the curing process was always a mystery to me. Pops graciously answer what was probably waaaaaay too many email questions on methods and theory. .... AND I am sure that.me flunking chemistry didn't help matters...
So last night I made a double batch of Pops Cure Brine.
I substituted Sucralose for all sugars. ( We eat very few carbs in this house now a days)
I added:
4 TBLS of pickling Spices.
2 TBLS of cracked Black Pepper
6 Garlic toes peeled and chopped.
1/2 TSP of Ground Cloves
Bring to a boil then Simmer on the stove for 15 minutes. Let cool to room temp and THEN ADD THE CURE #1 POWDER ACCORDING TO POP'S INSTRUCTIONS. Do not add cure to the hot mixture.
Then into the refrigerator for a chill.
I'm making my corned beef from a super trimmed brisket flat. This one is just under 4 pounds.
I filled a gallon zip lock with cure and place it on top of the meat to keep it down well into the cure and spicy goodness.
On goes the lid and into the garage beer fridge. Cant wait for it to cure!
More later!
Brian
So last night I made a double batch of Pops Cure Brine.
I substituted Sucralose for all sugars. ( We eat very few carbs in this house now a days)
I added:
4 TBLS of pickling Spices.
2 TBLS of cracked Black Pepper
6 Garlic toes peeled and chopped.
1/2 TSP of Ground Cloves
Bring to a boil then Simmer on the stove for 15 minutes. Let cool to room temp and THEN ADD THE CURE #1 POWDER ACCORDING TO POP'S INSTRUCTIONS. Do not add cure to the hot mixture.
Then into the refrigerator for a chill.
I'm making my corned beef from a super trimmed brisket flat. This one is just under 4 pounds.
I filled a gallon zip lock with cure and place it on top of the meat to keep it down well into the cure and spicy goodness.
On goes the lid and into the garage beer fridge. Cant wait for it to cure!
More later!
Brian
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