Making some pastrami from scratch, will probably be using a small piece of it for corned beef as well for st patrick's day
Started off by toasting some pickling spice over medium heat until very fragrant
Added 3 cups of kosher salt, 2 cups of white sugar and 2 cups of dark brown sugar with 1 gallon of water
Let simmer until everything is dissolved
Filled my brine bucket with lots of ice to chill the mixture
Added 3tbsp of cure #1 and a half head of garlic slightly crushed with enough cold water to equal 3gal of brine
Injected a 19.8lb usda prime packer brisket with the chilled brine
Into the brine
added a ziploc bag full of ice and water to keep it submerged and chill further
Into the fridge for 2 weeks, and gave it a friend to wait with; errr his friend probably wont make it 2 weeks
updates in a few weeks!
Started off by toasting some pickling spice over medium heat until very fragrant
Added 3 cups of kosher salt, 2 cups of white sugar and 2 cups of dark brown sugar with 1 gallon of water
Let simmer until everything is dissolved
Filled my brine bucket with lots of ice to chill the mixture
Added 3tbsp of cure #1 and a half head of garlic slightly crushed with enough cold water to equal 3gal of brine
Injected a 19.8lb usda prime packer brisket with the chilled brine
Into the brine
added a ziploc bag full of ice and water to keep it submerged and chill further
Into the fridge for 2 weeks, and gave it a friend to wait with; errr his friend probably wont make it 2 weeks
updates in a few weeks!