Dry curing - corning beef
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Morton Tender Quick |
| 2 | tablespoons | Brown sugar; packed |
| 5 | 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 | 4-lb brisket preferably the flat cut | |
Directions
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.