First Corned Beef wet brine question

[zippy12]

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)

• 1 gallon water
• 2 cups Kosher salt
• 5 teaspoons pink curing salt*
• 3 Tbsp pickling spices
• 1/2 cup brown sugar

Amount of cure seems high... a gallon of water is 8.3lbs + my 3.5lb brisket = 12lbs

Am I correct in using 12 grams of cure 1

This will be boiled not smoked

 

[SmokinAl]

Yes that is the right amount of cure for 1 gallon of water. You can go even higher.
Pop's brine calls for 1 heaping TBS of cure #1 for 1 gallon of water.
I think I might cut back on the salt a little, maybe 1 cup salt & 1 cup sugar.
Al

 

[david r]

wet brines use more cure, lots of people mix up wet and dry. If your dry curing you use way less curing salt.

 

[zippy12]

The fumes from toasting the spices about killed me!

be careful folks

David Al... thanks,,, Al I did as U suggested!

 

[zippy12]

8.5 days! The wait time drives you nuts!

Leaving work early to rinse this corned beef off, put it in a pot of water with the left over spice mix, and boil 3ish hours until tender.

Not long until corned beef and cabbage...

 

[zippy12]

Well the cure made it to the center of the brisket

Now to boil until tender

 

[tropics]

Zippy That looks great perfect color & looks tender
Points
Richie