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

I [do not] necessarily understand every decision or... agree with every action the various levels of government have taken. But that’s the very nature of submission. God doesn’t call us to follow leadership only when we fully agree with it. It has struck me that the New Testament’s posture toward civil leaders is generally positive. It seems to nudge us toward the assumption that governments are acting wisely, not foolishly; that our opinion toward their actions should generally be favorable, not skeptical; that our words about them should be supportive, not rebellious; and that our response to their decrees should generally be submissive, not resistant. Romans 13:1-7 is not about the limits of governmental authority, but about the goodness and necessity of Christian obedience. The same is true of 1 Peter 2:13-17 and Titus 3:1, not to mention Matthew 22:21.

Tim Challies

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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