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gfweb

gfweb

2 hours ago, Tri2Cook said:

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. 

 

I dry brine brisket as a routine. Salt, pink salt, allspice, mustard, garlic powder, onion powder rubbed in and refrigerated for about 1 day per 2cm of thickness of the brisket. Rationale is that salts penetrate about a cm/day and its coming in from both sides. 

 

I cook SV typically with about a cup of water in the bag for 2 days, 150 or so.  Nice product...tastes like deli corned beef.

 

I'll fight anyone who says it isn't corned beef

gfweb

gfweb

2 hours ago, Tri2Cook said:

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. 

 

I dry brine as a routine. Salt, pink salt, allspice, mustard, garlic powder, onion powder rubbed in and refrigerated for about 1 day per 2cm of thickness of the brisket. Rationale is that salts penetrate about a cm/day and its coming in from both sides. 

 

I cook SV typically with about a cup of water in the bag for 2 days, 150 or so.  Nice product...tastes like deli corned beef.

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