Time for March Madness!


 

CaseT

TVWBB Platinum Member
Well every March I have to corn a brisket. Started this on the 1st. We will have it while camping (assuming I can get my trailer dug out) over spring break. Doing my standard dry rub cure, Cure #1, kosher salt and white sugar. Ground pickling spice for flavor.

Here is the link to the cure calculator that I use:

Digging Dog Farms Universal Cure Calculator

46572556224_23c8dd61b1_c.jpg


Point and flat separated and fat trimmed

32354017457_2e0366731b_c.jpg


40331166113_ded749ec20_c.jpg


Seasoning and cure mixture applied to both sides

47295717501_80764ef31f_c.jpg


Vac packed and ready to cure in the fridge.

32337660297_283f473992_c.jpg


More on this after spring break!
 
That looks good and something I'd like to try.
How long do you usually cure it?
You mentioned spring break, so a few weeks or more?

Tim
 
Tim it depends on the thickness of the cut. This is only about an inch thick so would be fully cured in 4-7 days. It can secure longer. I will be cooking this on the 23rd.
 
Ok, Cool. I was looking at the calculator and It only mentioned amounts, not time or thickness.

Tim
 
Last weekend I cooked the Corned beef. The flat I sous vided for 10 hours @ 188°f. The point we smoked on a friends Traeger table top smoker at camp. We had both for dinner while camping. Left overs we had for breakfast as hash served burrito style.

46750572824_e68f136ce8_c.jpg


46558554765_8343c6d747_c.jpg


32531314577_f25577f36c_c.jpg


We steamed cabbage, onion, and carrots in beer.

47473216861_6a8cc3601e_c.jpg


47420267772_f447753bd1_c.jpg


33596590438_0eae688103_c.jpg


46557845555_f9227d51fe_c.jpg
 

 

Back
Top