- Mar 18, 2013
I have brined a brisket flat for 6 days, intending to follow Jeff's instructions. I did my own pickling spice mixture according to Michael Ruhlman's recipe, but I mistakenly added way too much crushed red pepper. I realized this too late and hoped it wouldn't make that much difference. When I cooked a tiny slice to test for saltiness after a 6 day brine, the salt level was OK, but it was pretty spicy hot. Great for me, not for my wife, though. Will soaking it in water do anything to reduce the spicy hotness like it does to reduce the saltiness? If not, I guess the whole pastrami will have to be for me. Oh, well!