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  1. S

    Canadian Decoder-Ring (ReadyCure)

    Here is the Brisket today, as it looks. I'm going to open the bag, drain out the liquid, rinse off the Brisket, and then put it in a roasting pan to soak overnight, in water. In the fridge. FWIW, the grain 'ends' look grey, but the side tissues don't. Am I wrong in expecting the whole thing...
  2. S

    Canadian Decoder-Ring (ReadyCure)

    Too many things have happened here at home today, so I'll be opening the bag and splitting it, then boiling/smoking each half tomorrow. Pictures will accompany.
  3. S

    Canadian Decoder-Ring (ReadyCure)

    It's still in the fridge, and I'm still flipping it all over and 'smooshing' the juices around every day. Will continue to do so until this coming Monday. Appreciate ya'll.
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    Canadian Decoder-Ring (ReadyCure)

    Fueling Around, thank you for the additional info. I got this (info) now, after we'd done everything and it's in the fridge. Here's the photo's: SmokinEdge, Thank You again for your patience, in getting me to this point. VERY appreciated. And to the other member inputs, and the site...
  5. S

    Canadian Decoder-Ring (ReadyCure)

    3200 grams of meat + 2000 grams of Water = 5200 grams of weight 5200 x 0.015 = 78 grams of ReadyCure. I'll leave it at that so that I can start from there, and we'll see if we like the Salt content of this batch. For Sugar, I'm thinking of using 1/2 the Sugar of the 1.5% Salt, so that would...
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    Canadian Decoder-Ring (ReadyCure)

    A Thousand "thank you's". Now, I'm going to take a few minutes, to write out what you'd just posted, to fit the parameters of my 'meat size' and 2 litres of water. Just for you to verify that I've got the concept, and completed the mathing correctly. Please.
  7. S

    Canadian Decoder-Ring (ReadyCure)

    I was just "laying my cards on the table" and showing you what I've done.
  8. S

    Canadian Decoder-Ring (ReadyCure)

    For what it's worth, here is the Pickling Spice recipe/blend that I've already made, and set aside: Pickling Spice 20 gms Black Peppercorns 20 gms Mustard Seeds 20 gms Coriander Seeds 12 gms Red Pepper Flakes 14 gms Allspice Berries 8 gms Mace, ground 2” Cinnamon Sticks, crushed 2-4 Bay Leaves...
  9. S

    Canadian Decoder-Ring (ReadyCure)

    Absolutely. Awaiting Orders!
  10. S

    Canadian Decoder-Ring (ReadyCure)

    Sir, this too is where we're not communicating properly, and I take FULL responsibility for that. As I had stated, I have ONLY boiled 2 litres of Water. I have not added ANY Salt, or Sugar to the pot, for dissolving. I'm also not saying that I MUST.... as this is my first batch of...
  11. S

    Canadian Decoder-Ring (ReadyCure)

    Excellent, Awesome, and THANK YOU. Truly. Since I am the 'great unwashed' and don't know from Shine-O-La, please let me ask you this. (all's ya'll) What amount of Salt SHOULD I use for a brine for Corned Beef? The recipe I've started with (ingredients) is here: 4 l Water 450 gms Kosher...
  12. S

    Canadian Decoder-Ring (ReadyCure)

    OK, a few things here. As you can see, I've been confusing myself into a corner, yet again. Add to that the 'delay' here on the site where any of my posts have to be 'approved' before they are actually posted. I'm a new guy, I get that. It just leaves me with more time to ponder, try again...
  13. S

    Canadian Decoder-Ring (ReadyCure)

    6.98 x 0.15 = 1.047 This ain't seeming right to me either. (I can't figure myself out of a wet-paper-bag, at the moment) 6980 x 0.000150 / 0.01 = 104.7 OK, so after thinking about this, and wobbling it around in my head, that last mathing implies that for 'nearly 7 kgs' of meat and water...
  14. S

    Canadian Decoder-Ring (ReadyCure)

    So, SmokinEdge, if I'm following what you're puttin' down, then please correct me if my mathing is wrong: Weight of meat = 3.2 kgs Weight of water (1 gallon) = 3.78 kgs added together, that equals 6.98 kgs Therefore, 6980 X .15 = 1047 uh, um.... does any of that seem right?
  15. S

    Canadian Decoder-Ring (ReadyCure)

    OK, fabulous so far. Truly. If I may ask, for a 'wet brine', is there a 'set amount' of water I should use? The recipe I have on hand, that started this all off, called for "4 litres of water" and "2.2kg of Brisket". THAT Is the original recipe. My actual chunk of meat weighs "3.2 kgs" (or...
  16. S

    Canadian Decoder-Ring (ReadyCure)

    I appreciate this addition, and will definitely keep this possibility in mind down-the-road. As stated above, the meat is in the fridge now (Day 4) and I have a full bag of 'ReadyCure' on hand.
  17. S

    Winterpeg Manisnowba

    I had started a thread in the 'Food Preserving' forum after even more searching. It is called the "De-Coder Ring". I've been trying to use/add a bit of humour through this process. Mostly due to the fact that it really shouldn't be a topic at all. We're all humans, we all love and adore...
  18. S

    Canadian Decoder-Ring (ReadyCure)

    I am wanting a 'wet' cure, as this is for (specifically) 3.2 kg's (7.4 lbs) of brisket flat, trimmed. I'm making corned beef. The recipe I have (that I've made the spice blend for) is to boil x-amount of water, dissolve salt and sugar and 1/2 the spices, let it cool, then add the MAGIC amount...
  19. S

    Canadian Decoder-Ring (ReadyCure)

    SmokinEdge, I truly SO want to do as you suggested. BUT, before I do, can I state that the package ingredients say: "Salt" "Sodium Nitrate 1%" etc. How MUCH Salt is there, I can't say. Believe me, I'm not begin argumentative. I am just asking for clarification. Apologies in advance for this...
  20. S

    Canadian Decoder-Ring (ReadyCure)

    Hello all, I am confusing myself into a corner. I have been trying to search, read, and glean the many threads here pertaining to "Corned Beef/Pastrami" using locally obtained ingredients. I have trimmed my Brisket, removed the point, and almost all of the external fat from the "Flat" which...
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