After much internet research, deep digging, phone calls to family in Quebec, and several test runs with different recipes, I have one that is well, as close to the famous delis as I have been able to make. So this thread is again in the early stages, but I will post to allow any interested to follow.
A couple wees ago, I picked up a brisket, that was well, rather disappointing. Long story short, I picked up the fresh replacement yesterday. This one looks like beef! Not a fatty pork belly! Yeah, it was that bad...
So with out further rambling...
This brisket is nice!
So the detailed recipe I used is listed by percent weight of ingredients. Total weight of this piece is 4520 grams (grams keeps the math simpler and results more accurate)
I used for the dry cure...
180 gr kosher salt
11.3 gr Cure #1
30 gr ground corriander
20 gr cracked black pepper (recipe called for 30 gr...)
30 gr ground mustard seed
9 gr garlic powder
9 gr cinnamon
9 gr fennel seed
4.5 gr ground cloves
2 gr ground chilli
The blend spices, the smell is amazing!
And all rubbed in.
Dry Cure Procedure from the recipe.
1. Trim some fat off the brisket, particularly on sides and top. Leave at least 1/4 to 1/2" of the fat cap on the bottom.
2. Rub the garlic powder on the brisket.
3. Combine the kosher salt with the curing salt, being mindful of meat to salt ratios. Rub the brisket with the salt mixture. If there's excess, throw it in the bottom of the ziplock bag.
4. Grind the remaining dry cure ingredients and mix together in a large bowl. Rub the meat with the dry cure spices. There shouldn't be much excess, but it can go in the ziplock.
5. Place the brisket in the bottom of the ziplock back, try to ensure any excess that was in the bag is evenly distributed on the meat.
6. Squeeze the air out of the bag and close the zipper; store the ziplock bag in a cold room or refrigerator, around 38-40F (not super cold).
7. Overhaul (turn over) the brisket every 12 hours or so, for 7 days. Smaller briskets can take less time (roughly, I'd estimate a 6 lb brisket for 5 days, a 15 lb brisket for 9 days).
8. After the cure, take the brisket out of the bag, and rinse off the curing spices.
9. Fill a large sink with water and soak the brisket for 3 hours, changing water every 1/2 hour. Pat the brisket dry with paper towels.
More to follow!!