Ive always done my own salt beef and inject 10% by weight then vac pack for 5 days using as little as possible of the cure brine there has been some tests done on leaving meat in large amounts of curing brine for longer periods which dont read well hence 5 days and as little brine as possible
Have a good recipe if you want one?
however i went to makro looking for some brisket and came across some ready cured one..perfect in fact just the flat of the cut and a tad over 4kg at 7.99 a kg so decent size pieces, thought i would give them a go and came out sweet so although its one thing off the "made my own" list it did save a lot of messing about and very impressed with the end quality of the brisket
I rinsed it for a while under cold water then put it in a large container filled with water and left overnight to get some more of the salt out
next morning covered with frenchs mustard and a mixture of 50/50 freshly ground black pepper and corriander seeds and threw in 1tsp onion powder and 1tsp garlic powder, although that was over two 4kg joints so half that if just doing one
smoked at 240f with oak and cherry until 165f then wrapped in several layers of tin foil and popped in the oven at 110c until they hit 200f, was about 5 hours on the
wsm and about 5 hours in the oven in total
turned off the oven and opened the door for 10 mins then closed it and left them for just over 5 hours...dont get any better!
got 4 good meals for us
having some with salad tonight (5th meal) and still enough left for fridge raiding snacks, vac packed 9 bags of it up which would be good for maybe 4 meals a pop..two in our house
, so overall a real cheap end product and far superior to any shop bought crud
