I wanted to bang out some cold cuts for my lunches and Hiller's had top round on sale so I decided to make some pastrami and corned beef. I prefer to use top round or eye of round for lunch meat as it seems easier to slice on my slicer. After its cured ill cut it in half and do one half as pastrami.
Breakfast of champions to start the day right with a rare treat. Scrapple, brown butter egg and homemade bread toasted with homemade blackberry jelly.
2 cups kosher salt
1/2 cup of sugar
25 grams instacure #1
4 cloves of garlic, minced
3 tbs pickling spice
1 gallon of water, filtered (pitcher is just over 1/2 gallon)
4.35 lb top round roast
Everybody in the pool (except meat). Bring to a simmer and then chill in fridge.
After brine is chilled, I trimmed the external fat from the meat (will be slicing this paper thin and don't want fat).
Into a non-reactive container and added brine.
Dropped a plate on top to keep it submerged and into the fridge for 5-ish days. Will update after.
Breakfast of champions to start the day right with a rare treat. Scrapple, brown butter egg and homemade bread toasted with homemade blackberry jelly.
2 cups kosher salt
1/2 cup of sugar
25 grams instacure #1
4 cloves of garlic, minced
3 tbs pickling spice
1 gallon of water, filtered (pitcher is just over 1/2 gallon)
4.35 lb top round roast
Everybody in the pool (except meat). Bring to a simmer and then chill in fridge.
After brine is chilled, I trimmed the external fat from the meat (will be slicing this paper thin and don't want fat).
Into a non-reactive container and added brine.
Dropped a plate on top to keep it submerged and into the fridge for 5-ish days. Will update after.
