Corned Beef

I had this small brisket in the fridge thawing for the weekend. I was going to smoke it but instead I picked up a larger brisket to smoke next weekend (GFS – $2.39 per pound) and this smaller one is destined for corning. Recipe is from Michael Ruhlman’s book Charcuterie with some modifications. I added peppercorn, thyme, and bay leaves.

Cure Corned beef

Picked up a 3.5 Gallon tub from Sam’s club to hold the beast while curing.

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Brisket prior to trimming not really fitting.

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Trimmed some fat and cut in half.

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Made up 3 gallons of brine to make sure I had enough to cover.

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Brine brought to a boil than chilled outside till cool.

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Brisket off for a sleep in the fridge for 5-6 days.

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