| |
Smoker | |
| 1/2 c Readycure (1% nitrate) + 1/4 c kosher salt OR 4 tb instacure (6% nitrate "pink salt") + 1.5 c kosher salt 1/2 lb cracked black pepper 1/4 lb sugar 1/4 lb cracked coriander 3 tb bay leaf powder 3 tb cloves 3 tb garlic | |
| 1. Marinate meat in blend of spices and refrigerate for 10-12 days in a plastic bag, flipping twice a day. Schwartz�s blend of 10 spices is a secret, but the above is close, feel free to add whatever you like. 2. Remove rinse thoroughly and give it a water bath for 3 hours (changing every half hour). let dry . Cover the brisket with 2:1 mixture of cracked pepper to cracked coriander seeds, and a little granulated garlic. 2. Smoke brisket for 8-12 hours. Remove and refrigerate over night at a minimum, several days (up to 1 week) is better to let the flavor mature. 3. steam the meat for 3 hours to restore moisture. 4. Once moistened, thinly slice the smoked meat. 5. Pile high on your favourite Rye bread. 6. Top with choice of mustard. 7. Enjoy! 8. Yield- Dependent on cut of beef. | |
Unrated | |
Sort