ONLY use pink curing salt. Cardamom, Coriander seed, bay leaf black pepper corns, Tabasco peppers (dried) cloves, cinnamon stick, Fennel seed, Mustard seed.....Hmm- maybe your brine is less saline. With mine it would be hopelessly salty. Do you use some pink curing salt as well?
Do an EQ cure on it or anything else you're curing and you can leave it for as long as you want...I've had pork bellies sitting in a vac-sealed EQ cure for 7 or 8 weeks 'til I got around to cold smoking them...You're brining a 3-5 pound piece of brisket for two weeks???
Interesting, I've only used traditional brine, and much more than a week makes a brisket intolerably salty. I usually use half for corned beef, and the balance for pastrami.Do an EQ cure on it or anything else you're curing and you can leave it for as long as you want...I've had pork bellies sitting in a vac-sealed EQ cure for 7 or 8 weeks 'til I got around to cold smoking them...
I steam the pastrami for several hours before eating. I’ve made some good ones, but I’d really like to nail the NY Kosher deli style. It is less smoky than my attempts.Gotta have the fat, no doubt. About 6 years ago I was handed a full sized beef brisket. I cut it in half and brined both halves for 17 days in pickling spices, and the evil pink salt.
Half got turned in to Corned beef (boiled) and half got smoked for 5 hours.
Both were spectacular. The pastrami (smoked) was a little firmer, and better for slicing for sandwiches, but both were absolutely spectacular. Now I look at the price of a full brisket, and about pass out. Who knew the junk cuts would become prime?
It's also good for covering up the coals before you put the clams, corn, lobster, and sausage in the clam bake pit, (And then covering said comestibles with more bladderwrack and a wet canvas tarp.from wickie ...
What is bladderwrack good for?
Bladderwrack contains alginic acid, a kind of dietary fiber. Fiber helps with constipation, but it can also relieve diarrhea and keep your bowel movements more regular in general.