On 3/2/2022 at 10:08 AM, gfweb said:
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
Just brought home 4.4 lbs brisket. Could you please suggest quantities of spice(s)? How long do I dry brine?
Edited to add: where do I find curing salt? Does brand matter?
