I tryed to refashion Pop's a little for my brine recipe. I had about 4# of flat that wouldn't fit in the smoker with the brisket (dang nab little MES30!), Figured I would try corning it, and if it doesn't shrink too much then on to pastrami. Sounds like a good plan. If it works, I like it enough to dedicate a whole flat on the next one.
Heres what I figured out as a recipe:
4# flat probably less than 20% fat.
1/2 Gal of water (including ice)
1/2 C Sugar
1/3 C Canning Salt
2t. #1 Cure
2 Garlic toes, (don't worry I didn't use the good hard necks)
1/3t. Ground Cloves
2 large Bay Leaves
1/2t. Mustard Seeds
1/2t. Ground Coriander
1 1/2 T cracked pepper
It smells good, do you think its close to right on cure and ingredients?
Edited by Foamheart - 11/15/13 at 10:40pm