Tiss the Season

[dirtsailor2003]

Shamrock season that is. Got my corned beef curing. Using my standard dry cure method. I use the cure calculator from Digging Dog farms.
After applying the cure mixture of salt, sugar and cure #1, I coat the beef with ground pickling spice. Vac pac and will cure until the 21tst of March (that's the day we'll be celebrating.

Prime brisket from Costco. Trimmed the fat and separated the point from the flat.

More on this on the 21st!

 

[Sowsage]

Looks like a good start. I'll be checking back on this one for sure!

 

[SmokyMose]

Looking good, DS!
I haven't tried a dry cure yet but have been meaning to. The Costco here never has packers that small. I wish they did.
I'll be checking back!
:-)

 

[jcam222]

Looking good. In for the finish....

 

[crazymoon]

Case, I'm in !

 

[smokininthegarden]

Shamrock season that is. Got my corned beef curing. Using my standard dry cure method.

Looking good. I always use a dry cure as well, I find the end results are much more consistent
using that method. I started my C.B. for the Green Day last weekend looking forward to it.

Cal

 

[dirtsailor2003]

Looking good, DS!
I haven't tried a dry cure yet but have been meaning to. The Costco here never has packers that small. I wish they did.
I'll be checking back!
:-)

This was the smallest packer in the bunch. All of the rest were5-8 pounds heavier! Which would've been fine. This one though is perfect for us.

 

[dirtsailor2003]

Quick Update:
I posted this over on the Weber forum too and one of the members (actually did the math) noticed that the salt quantity that the calculator spit out is only 1.76%, not 2%. So I went through and did the math and sure enough its only 1.76%, even though the calc is set to 2%. The cure and sugar amounts are coming out correct using the calculator. Not sure whats up with the Salt though. I'm fine with the lower salt. Its not going to change the flavor, plus maybe its always been set to 1.76

I reached out to Martin, so we'll see whats up.