Howdy, to capitalize on the warm weather, todays project is going to be corned beef which will be turned into pastrami. I decide to use my camera this time since my kindle is a pain in the behind to take pictures with. The recipe is not mine, its taken from another website (I don't believe links are allowed here) with a slight modification utilizing the Digging dog farm universal cure calculator which is in the curing forum here. I figure i'll be able to pull this one out in 10 days since I injected it and it's not too thick, about 2 1/2" at the thickest portion. Then, i'll soak it for a day in cold water, changing it out every 8 hours, then off to the smoker to 203 degrees F. I'm debating on injecting it with beef broth, which is what I do with briskets just to add some more flavor in there. More pics to follow.
2728g beef brisket + 1 gallon of water
about 5 tbsp. pickling spice,
7 crushed garlic cloves
2 bay leaves just because my wife brought me a branch of fresh bay leaves from a co-worker.
brown sugar to =3% on the calculator
kosher salt = 3.5% on the calc.
and cure #1 @156ppm.
trimmed fat cap to 1/4"
weighed the meat for use with the cure calculator. tub is zeroed out on my digital scale
submerged and injected with brine
off to the fridge with water weights to keep it submerged
Nov 9 2014
Today is the day the brisket came out of its brine bath. I rinsed it off and got all the embedded spices out of the fat, cleaned out the tub and put the brisket back in. I covered it with cold water and back into the fridge for 8 hours to soak and get some of the salt out. Later tonight I will pat it dry, and apply a rub to it, then back in the fridge for two days. 11 Nov will be the day to smoke.
covered in cold water and back in the fridge.
Edited by Mike W - 11/9/14 at 4:17am