- Joined Aug 4, 2011
The recipe I'm going with says brine 5 days, can you over brine and if not does it effect the flavor/saltiness?
Recipe I am using is from the book "The artisan jewish deli" for a four lb brisket flat. Immersion brine. Gonig to remove fat down to a 1/4 " and I should be right below 4lbs. I have made plenty of pastramis using corned beef but trying my own from scratch. This recipe has some great reviews from quite a few people so giving it a try.
That comes in line pretty close to my calculations for your cure #1 amount. I calculated for 4 liters of water.six quarts and 1/4 cup of Pink salt.
Wow, that don't sound right. I'd suggest looking around at other recipes. I've made this one several times and it always turns out great. Uses 1 gallon of water and 2 tsps pink salt: https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipesix quarts and 1/4 cup of Pink salt.
Some say this or that, but think about it, if you smoke first some of the smoke flavor will be cooked-out or diluted with the juices when sous-vided or roasted. I have not smoked before sous-vide, but it would probably turn out fine. My go to for sous-vide tips is "Sous Vide Everything" on You Tube, and they did this very taste comparison with ribs at this link: <>Thanks for the brine recipe, it will be for my next batch, already started this one.
Some have smoked, then SV...
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