Yield: 1 servings
|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|
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.