Well I have cooked 8 briskets for different functions in the last 1 1/2 months. I take the trim and get it ready for sausage, Hot dogs, or ground meat. I render the remaining fat and use it to put on the brisket and pork shoulders right before the rest, and I also use it to make bread and tortillas. Well I pulled 3 packs out and after mixing it totaled 14 pounds. I used pepper Jack cheese because I wanted a little extra kick. I have also made it with both cheddar and smoked Gouda when I wanted it a little milder. Single grind thru the large die. Excellent.
Meat Brisket trim beef 5355g
Kosher salt 1.8% 97g
Brown sugar 1.3%. 70g
Black pepper .64% or .5%white pepper 28g white pepper
Curing salt .25% 14g
Garlic powder .92% 50g
Mustard seed .22%. 12g
Marjoram .1% 6g
3% nonfat dry milk powder 3% 161g
1/2 cup cold 1/2 1/2 6% 322g
Pepper jack cheese or Cheddar 20% 1071g
Red pepper flakes .3%. 18g
Meat Brisket trim beef 5355g
Kosher salt 1.8% 97g
Brown sugar 1.3%. 70g
Black pepper .64% or .5%white pepper 28g white pepper
Curing salt .25% 14g
Garlic powder .92% 50g
Mustard seed .22%. 12g
Marjoram .1% 6g
3% nonfat dry milk powder 3% 161g
1/2 cup cold 1/2 1/2 6% 322g
Pepper jack cheese or Cheddar 20% 1071g
Red pepper flakes .3%. 18g
