Into two separate food safe buckets with screw top lids and topped with foil for kicks, went these briskets with slightly differing solutions. Kosher salt, raw sugar, saltpetre, peppercorns, bay leaves (California), black mustard seeds, green cardamom pods, juniper berries, whole allspice berries, black peppercorns, whole cloves, whole coriander, crushed red pepper, cinnamon sticks, whole star anise, ground ginger, and Aleppo pepper.
Those that lent themselves to being toasted were toasted. All were crushed or broken to a degree.
The jars were topped with plastic lids so as to not react with the solution and placed to keep the pieces of brisket submerged during the process. Every couple of days the buckets were opened, inspected, and repositioned.
by Key_Entertainer2883
6 Comments
Happy St. Patty’s Day
Happy Saint Patrick’s Day indeed! Looks amazing!
Before the pandemic I used to throw a massive St. Patricks Day party. About 60 lbs. of brisket brined (very similar to yours) and cooked, cabbage/veg, tons of mac & cheese, Shepherds Pie, beer bread, and Guinness Chocolate Stout bread pudding.
A ridiculous amount of work, but that corned beef was better than anything I ever bought or got in a restaurant.
Nice job!
So is it boiled in the solution or just soaked?
When can I head over? Looks great
Where did you get the saltpeter from? Thats always been my obstacle to trying this