Thanks. Here are my recipes:
[h2]Home-Cured Corned Beef[/h2]
1-1/2 cups kosher salt
1/2 cup sugar
4 teaspoons pink salt (optional)
3 cloves garlic, minced
4 tablespoons pickling spice
1 5 – 8 pound beef brisket
1 carrot, peeled and roughly chopped
1 medium onion, peeled and cut in two
1 celery stalk, roughly chopped
In pot large enough to hold brisket, combine 1 gallon of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.
Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 to 10 days. Remove brisket from brine and rinse thoroughly. If making pastrami, skip rest of recipe.
Place in a pot just large enough to hold it. Cover with water and add remaining pickling spice, carrot, onion and celery. Bring to a boil over high heat, reduce heat to low and cover. Simmer gently until brisket is fork-tender, about 3 hours, adding water if needed to cover brisket.
[h2]Jim’s Pastrami
[/h2][h2]5 – 8 pound Corned Beef Brisket[/h2]
Seasoning Blend
Pastrami Rub
Yellow Mustard
Seasoning Blend:
¼ cup cracked black pepper
2 tablespoons granulated garlic
2 tablespoons ground coriander
1 tablespoon dry mustard
Pastrami Rub:
3 tablespoons cracked black pepper
1 teaspoon ground coriander
1 teaspoon granulated garlic
½ teaspoon dried thyme
2 teaspoons hot Hungarian paprika
First Step: Trim fat to ¼ inch thickness. Coat brisket with a thin layer of yellow mustard. Rub seasoning blend over all sides of brisket. Wrap in plastic wrap and refrigerate for at least three days.
Second Step: Rinse mustard and seasoning off brisket. Soak in cold water for 4 to 8 hours, changing the water every two hours. Apply another thin layer of yellow mustard, than rub brisket with the pastrami rub. Refrigerate overnight or allow to sit at room temperature while you prepare the smoker (Overnight is best).
Cooking: Place in smoker (200 to 225 degrees). Cooking until internal temperature reaches 165 degrees. Remove from smoker and wrap in heavy duty foil. Let cool at room temperature. Once cooled, refrigerate until ready to slice. Eat cold, warm in over or steam on flat-top until warm.
If you try these recipes, let me know what you think....
