These threads showing pastrami made from corned brisket have piqued my interest. From the little bit that I've read so far, the 2 primary choices for the key ingredient in corning are Morton TQ (seems to be couple of these) and pink salt which is augmented by other ingredients.
Is there a good how-to on corning somewhere here on SMF?
Mods, maybe there should be a Corning and Brining sticky threat at the top of each meat forum so posts about brining or corning could be addressed to the specific meat in question.
After trying to make pastrami from a brisket, I'd like to corn a whole ham then cure it and smoke it to make some good old fashioned country ham. Stays to hot here to try that without some refrigeration, I think.
You can see that I have lots to learn in this area (others too :biggrin: )
Is there a good how-to on corning somewhere here on SMF?
Mods, maybe there should be a Corning and Brining sticky threat at the top of each meat forum so posts about brining or corning could be addressed to the specific meat in question.
After trying to make pastrami from a brisket, I'd like to corn a whole ham then cure it and smoke it to make some good old fashioned country ham. Stays to hot here to try that without some refrigeration, I think.
You can see that I have lots to learn in this area (others too :biggrin: )
