So I tried my hand at curing a brisket. I followed the steps found here --> http://www.smokingmeatforums.com/t/115377/pastrami-from-scratch-lots-of-q-view.
Started with an 18 lb brisket purchased at Costco when they had the prime on sale for $2.79 / lb.
After trimming, I ended up with ~15 lbs. of meat. I cut the point off and then cut the flat in two. They were each ~5 lbs. each.
Mixed up the brine. This is the same recipe found in the original post. Credit to SmokinAl.
1 gal water
3 level Tbls cure#1
1/3 cu kosher salt
1/3 cu brown sugar
1/3 cu pickling spices
3 bay leaves
1 Tbls granulated garlic.
I have a large, deep, stainless steel steam table food tray, and I could have just left the meat brine mixture in the tray, but, I voted to use a large plastic bag. I found these at the local hardware store. They are Ziplock bags. I called Johnson & Johnson to check if they are food safe because they are marketed as a storage bag with clothing pictured on the box. Johnson & Johnson said they definitely food safe.
All sealed up and ready to go in the fridge for 10 days.
Started with an 18 lb brisket purchased at Costco when they had the prime on sale for $2.79 / lb.
After trimming, I ended up with ~15 lbs. of meat. I cut the point off and then cut the flat in two. They were each ~5 lbs. each.
Mixed up the brine. This is the same recipe found in the original post. Credit to SmokinAl.
1 gal water
3 level Tbls cure#1
1/3 cu kosher salt
1/3 cu brown sugar
1/3 cu pickling spices
3 bay leaves
1 Tbls granulated garlic.
I have a large, deep, stainless steel steam table food tray, and I could have just left the meat brine mixture in the tray, but, I voted to use a large plastic bag. I found these at the local hardware store. They are Ziplock bags. I called Johnson & Johnson to check if they are food safe because they are marketed as a storage bag with clothing pictured on the box. Johnson & Johnson said they definitely food safe.
All sealed up and ready to go in the fridge for 10 days.
