Dry or brine, dry or brine? _ Now with link to the Cook

[chef jimmyj]

 
Corned beef or Pastrami? I have made a recipe I found on the web multiple times with great success (Tori Avey Pastrami). It has the perfect flavor profile as far as the spices goes. However Please note- its brine calls for a lot more cure than Pops brine, and I don't add the cure until after I've brought the brine and spices to a boil.

Just a word of Caution...Cure #1 is heat sensitive and dissipates when heated over 180+/-. Cool brines before adding Cure. Good catch Case!!!

...JJ

 

[browneyesvictim]

 
Just a word of Caution...Cure #1 is heat sensitive and dissipates when heated over 180+/-. Cool brines before adding Cure. Good catch Case!!!

...JJ

That's exactly what I was saying.... Add the cure AFTER BOILING. I should have finished the sentence to say AND COOLED.

 

[dirtsailor2003]

Here's the link to the Cook:

http://www.smokingmeatforums.com/t/259594/half-n-half-saint-patricks-day-corned-beef