| 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.
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”