| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/4 | c | Morton Tender Quick |
| 2 | T | Brown sugar, packed |
| 5 | Cloves garlic, minced | |
| 1 | t | Ground black pepper |
| 1 | t | Ground ginger |
| 1/2 | t | Ground cloves |
| 1/4 | t | Ground nutmeg |
| 1/8 | t | Cayenne pepper |
| 1 | 4-lb brisket preferably the | |
| flat cut |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3490
Calories From Fat: 1999
Total Fat: 221.4g
Cholesterol: 1161.6mg
Sodium: 19341mg
Potassium: 5692.8mg
Carbohydrates: 36.6g
Fiber: 1.4g
Sugar: 27.1g
Protein: 317.3g