Time for March Madness!

[CaseT]

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

Point and flat separated and fat trimmed

Seasoning and cure mixture applied to both sides

Vac packed and ready to cure in the fridge.

More on this after spring break!

 

[timothy]

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

 

[CaseT]

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.

 

[timothy]

Ok, Cool. I was looking at the calculator and It only mentioned amounts, not time or thickness.

Tim

 

[Rusty James]

Does it take a special bag for this purpose?

 

[CaseT]

Does it take a special bag for this purpose?

Nope, I use vacuum pack bags that I buy from Vacuum Sealers Unlimited

 

[CaseT]

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.

We steamed cabbage, onion, and carrots in beer.

 

[Rusty James]

Please send a plate to the east coast ASAP!

 

[Dwain Pannell]

Looks awesome.

 

[CaseT]

Please send a plate to the east coast ASAP!

Thank you! Sorry I ate it all!!!

Looks awesome.

Thank you!