Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Morton Tender Quick |
| 2 tablespoons | Brown sugar; packed |
| 5 \N | Cloves garlic; minced |
| 1 teaspoon | Ground black pepper |
| 1 teaspoon | Ground ginger |
| ½ teaspoon | Ground cloves |
| ¼ teaspoon | Ground nutmeg |
| ⅛ teaspoon | Cayenne pepper |
| 1 \N | 4-lb brisket preferably the flat cut |
COMBINE
RUB ON
Dry Curing - Corning beef using a dry cure is a lot like rubbing a Texas Brisket before smoking. It really infuses the meat with flavor while it cures. This is one intensely-flavored corned beef. It reminds you more of Pastrami then corned beef. (Pastrami is brisket that's been dry-cured, smoked, then cooked) All corned beef is dry cured by nature. But dry curing makes is slightly drier and a touch saltier than brine-cured. Curing Time: 48-72 Hours
Hope this might give you some ideas to play with.
Posted to bbq-digest by Carol McKaskill <mckaskill@...> on May 25, 1999, converted by MM_Buster v2.0l.