Brisket on deck, ready to start the curing process. I'm doing an equilibrium "dry brine". Possibly heresy and presumably not gonna be able to call it corned beef but this being eGullet, just curious if anyone has cured a brisket in the style of corned beef but using non-traditional flavors? Something other than various takes on the standard "pickling spice" blend. Part of me wants to give it a shot, part of me doesn't want to risk a nice from the farm brisket on an experiment.
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Brisket on deck, ready to start the curing process. I'm doing an equilibrium "dry brine". Possibly heresy and presumably not gonna be able to call it corned beef but this being eGullet, just curious if anyone has cured a brisket in the style of corned beef but using non-traditional flavors? Something other than various takes on the standard "pickling spice" blend. Part of me wants to give it a shot, part of doesn't want to risk a nice from the farm brisket on an experiment.
