Name: Dry Curing - Corning Beef
Ingredients: 1/4 c Morton Tender Quick; 2 tb Brown sugar; packed; 5 Cloves garlic; minced; 1 ts Ground black pepper; 1 ts Ground ginger; 1/2 ts Ground cloves; 1/4 ts Ground nutmeg; 1/8 ts Cayenne pepper; 1 4-lb brisket preferably the flat cut

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Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
			1	servings

INGREDIENTS

1/4	c	Morton Tender Quick
2	tb	Brown sugar; packed
5		Cloves garlic; minced
1	ts	Ground black pepper
1	ts	Ground ginger
1/2	ts	Ground cloves
1/4	ts	Ground nutmeg
1/8	ts	Cayenne pepper
1		4-lb brisket preferably the flat cut

INSTRUCTIONS

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@hwy97.net> on May 25,
1999, converted by MM_Buster v2.0l.

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