My turn....

[Gonna Smoke]

...Looks great and man $1.99 / lbs is awesome....

Walked in my local Aldi's today and this is what I saw....

Just had to pick up a couple.....

 

[jcam222]

Being retired and able to do it, I generally cook about 4-5 nights a week for our family and friends. There may be 15-20 here on any night, but usually always around 10. It's much easier to cook for a crowd than it is for just the two of us and I do enjoy it...

That’s my dream retirement scenario

 

[jcam222]

That looks so good! I just finished lunch and I'm hungry all over again. Gonna give this a try with chef jimmyj's pastrami rub!
chef jimmyj where did you get your Juniper Berries?

I ordered the ones I have on Amazon. Prolly a lifetime supply lol.

 

[chef jimmyj]

That looks so good! I just finished lunch and I'm hungry all over again. Gonna give this a try with chef jimmyj's pastrami rub!
chef jimmyj where did you get your Juniper Berries?

I buy from these guys...JJ

Bulk Juniper Berries | Juniper Berry

Juniper Berries are an important spice in the cuisine of Germany and France. In this country they are found in gin and turkey brine seasoning.

www.spicesinc.com

 

[BrianGSDTexoma]

Curing your Fresh Brisket, first into Corned Beef then Pastrami is easy. Brine Cure, then add Pastrami Rub and Smoke it at 225°F or Smoke/Steam to desired tenderness...JJ

Killer Corned Beef Brine

1Gal Cold Water, Divided
1/2C Morton Kosher Salt (3/4C if Diamond Chrystal)
1/4C Pickling Spice
1C Diced Onion
4 Cloves Garlic, chopped.
1Ea Carrot, diced
1Ea Rib Celery, diced
1T Fresh Thyme Leaves (1tsp Dry)
2T Brown Sugar
1T Cure #1

So it made about twice what I needed. Hmm what to use other half for?

 

[kilo charlie]

So it made about twice what I needed. Hmm what to use other half for?

you made twice what?

 

[BrianGSDTexoma]

you made twice what?

I should of included more of the post. Fixed it. Corned beef brine. Wonder what would be like on pork butt. Pickled bacon?

 

[kilo charlie]

I should of included more of the post. Fixed it. Corned beef brine. Wonder what would be like on pork butt. Pickled bacon?

As long as the brine is still virgin, you can certainly use it on a pork butt.. it's going to give it a nice earthy flavor and you'll end up with pulled ham if you smoke it like you would making pulled pork... which pulled ham is AMAZING!

 

[BrianGSDTexoma]

As long as the brine is still virgin, you can certainly use it on a pork butt.. it's going to give it a nice earthy flavor and you'll end up with pulled ham if you smoke it like you would making pulled pork... which pulled ham is AMAZING!

Have put any meat in it. know hurry at this point. Brisket flat is going. Might just look through my freezer list and see what come up with.

 

[jcam222]

I should of included more of the post. Fixed it. Corned beef brine. Wonder what would be like on pork butt. Pickled bacon?

I’ve seen a few posts on doing porkstrami. I’d go for it. Man pulled that would be off the hook lol.

 

[chef jimmyj]

So it made about twice what I needed. Hmm what to use other half for?

What you got? Turkey, Pork,Beef or Chicken. It's essentially a Low Sugar version of Pops Brine kicked up with herbs, spices and aromatics. It would make great Smoked Pork Chops or cure Baby Back Ribs for Ham on a Stick...JJ

 

[sandyut]

Nice work! thats pretty much how I do it to. corned beef goes on sale here and there, but right after st patty's day I have scored a deal too.