Recipe#12206
Title: Brine 04
From: paulhinr@mindspring.com (Paul Hinrichs)Newsgroups: rec.food.preserving
Subject: Re: Corn Beef brine
Date: Sun, 18 May 1997 11:39:20 GMT
Message-ID: <5lmq1h$tb1@camel3.mindspring.com>
Corn Beef brine
This will do up to 25 pounds:5 quarts 38F ice water
8 ounces kosher salt
3 ounces Prague Powder #1
3 ounces powdered dextrose
Spray pump briskets to about 15% their green weight. Layer first
brisket in a vat, flesh side up, sprinkle with pickling spices, and
place the next one flesh side down, repeating until all your briskets
are in there. Ass enough brine to cover, then cover the vat. Cure at
30-40 F for 4 days and they're ready to use.