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Charcuterie/Cheese


Brisket (although you can use other cuts)
I used 2.5% salt (71g),
0.25% cure #1 (7.1g),
and 1.75% (50g) pickling spice, coarsely ground (
3 tablespoons black peppercorns
1 tablespoons brown mustard seeds
2 tablespoons yellow mustard seeds
2 tablespoons coriander seeds
1 tablespoon smoked hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon whole mace
2 broken cinnamon sticks
6 fresh bay leaves, microwaved for 10 seconds to release fragrance
2 tablespoons whole cloves
1 tablespoon ground ginger

Toast the first four spices in a dry skillet, cool and mix with the rest of the spices. I try to use this up within a month. Store in an airtight container.

For the corn beef, grind the weighed out amount of pickling spice in a spice mill.)

EQ Calculator based on meat weight ( Click Here)

Mix the salts and spices together, rub evenly over the surface of the meat.

Seal the meat in a vacuum bag. Keep the bag in the refrigerator for 14 days, flipping the bag over every day or so to make sure the juices redistribute. If you don’t have a vacuum sealer, you can use a large zip top bag, and just submerge the whole thing in water before closing the seal so that all air is forced out. Make sure all air is out to maximize exposure of the meat to the salt and spice, and also because using this curing method,

Cook as you want (boil/smoke).

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