Originally Posted by Cape Brewing
I meant "corning your own brisket"... c'mon guys... it's the meat curing forum!
Yeah, I'm doing the same and taking the recipe right out of Chacuterie (my new bible).
I'm at work and will try to post the recipe in the next day or so Strat... I have a HBC meeting today so I'll be running around like a mad man all night.
Already posted in another thread. Here's the recipe:
1 gal water
2 c kosher salt
1/2 c sugar
1 oz pink salt (insta-cure or equivalent)
3 garlic cloves minced
2 T Pickling spice
2 T pickling spice
2 T Black Peppercorns - toasted, then cracked
2 T mustard seed - toasted, then cracked
2 T coriander seeds- toasted, then cracked
2 T red pepper flakes
2 T Allspice berries
1 T ground mace
2 small cinnamon sticks crushed or broken into pieces
24 bay leaves crumbled
2 T whole cloves
1 T ground ginger
Combine brine ingredients in a pot large enough to hold the brisket comfortably. Simmer, stirring until salt and sugar are dissolved. Cool then refrigerate until chilled.
Place brisket in brine, keeping it submerged, refrigerate 5 days.
remove brisket, thoroughly rinse
Place in large pot. cover w/ enough water to cover brisket
Add remaining 2 T pickling spice, boil, reduce heat to simmer ~ 3 hrs or until fork tender.