Brisket gets a Bath


The briskets are cured. I hope! I was surprised to see that despite one being cured with pink salt and the other made Nitrite free, they both look very similar coming out of the brine.

They’ve been rinsed, topped off with fresh pickling spices, a rough mirepoix
of carrots, onion and celery.

Now they simmer for 3 hours… chill and we wait!

If you missed the beginning of the corned beef story and recipes they can be found here.


Brine and Brisket

So here’s the update for my corned beef making. I have two brines cooling on the counter over night. I’m not sure how I’m going to fit them in the fridge to cool but I think with some of my huge canning jars and a little shifting I can get …