2 tbs Black Peppercorns
1 tbs Coriander seeds
1 tbs dry minced onion
1 tbs dry minced garlic
1 tsp Allspice berries
1 tsp Mustard seed
1 tsp dry Thyme leaves
3 Bay leaves crumbled
1 tsp Juniper berries
All whole spices were toasted before grinding with a cheapie coffee grinder.
I soaked and rinsed a 4# Corned Beef flat and coated with the mix (no mustard, I figured the vac seal would hold it to the meat while fridged overnight)
At 9:30 this morning I lit a chimney of Kingsford and RO and got a fire going in the box with a stick of Oak from my fireplace pile.
It was 38F outside so the best I could get was around 180 in the chamber. I put the meat in anyway.
Its now a balmy 50F and the meat is at 144 at 1:30. Just dumped about a half chimney of Kingsford and RO.