Well I am diving into the pool of home made corned beef. I have a 3.5lb piece of brisket (3" X 5" X 8")
The recipe I am looking at for the brine says: (they are corning a 5lb brisket)
Am I correct in using 12 grams of cure 1
This will be boiled not smoked
The recipe I am looking at for the brine says: (they are corning a 5lb brisket)
- 1 gallon water
- 2 cups Kosher salt
- 5 teaspoons pink curing salt*
- 3 Tbsp pickling spices
- 1/2 cup brown sugar
Am I correct in using 12 grams of cure 1
This will be boiled not smoked