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Dry Curing – Corning Beef

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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


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