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Corned Beef (or Venison) Brisket
For 10 Lb Brisket (or adjust for your size brisket)
1 1/2 gal water
1 cup + 2 Tbl Tender Quick
4 beef boullion cubes
3 Tbl mustard seed
3 Tbl celery salt
3 Tbl coarse black pepper
1 full bulb garlic, clean all cloves and dice
1 meat injector needle
Bring all ingredients to a boil. Boil for 5 minutes, then cool the brine.
Immerse meat in brine mixture.
Keep at a refrigerated temperature (40- 45 degrees)
First 4 days - inject meat everyday
Next 8 days - inject meat every other day
Drain meat for 1 day and continue to refrigerate (or freeze) until you're ready to cook.
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what happens when u dont wanna make yer own? ;)
ReplyDeleteGenerally, one would ignore such posts that don't appeal to them.
ReplyDelete*wink right back atcha*
FYI:
ReplyDeleteMy next post will show how to make your very own PASTRAMI out of that corned beef brisket up there ... so don't look if you're still not interested (or hungry.)