Pork Belly
Moderator
Next time you get a good deal on brisket consider turning a five pound piece into Corned Beef.
Combine the following and bring to a boil, stir to insure salt and sugar are dissolved. Then allow brine to cool to room temperature.
1 Gal Water
1 1/2 cup Kosher Salt
1/2 cup or 100 grams of sugar
1 oz or 25 grams or 5 teaspoons pink salt
3 garlic cloves minced
2 Tablespoons Pickling Spice
Submerge and weight a 5lb piece of brisket in the brine and refrigerate for 5 days. Remove brisket and rinse with cool water. Place brisket in a pot large enough to cover it in water. Add one half of a medium onion, one large peeled carrot, one stalk of celery and 2 tablespoons pickling spice. Bring to a boil then reduce heat and simmer until tender typically 3 hours perhaps a little more.
Note from the recipe's author Michael Ruhlman
*A note about the salt: The salt level is not hugely critical here because it’s basically boiled, and the excess salt moves into the cooking liquid. You can weigh out 12 ounces here if you feel better using a scale (approximately a 10% brine). Or you can simply make a 5% brine of however much water you need to cover (6.4 ounces per gallon). When you cook it, season the cooking liquid to the level you want your meat seasoned. Another option is wrapping the brisket in foil and cooking it in a 225°F oven till tender, but do this only if you’ve used the 5% brine.
Combine the following and bring to a boil, stir to insure salt and sugar are dissolved. Then allow brine to cool to room temperature.
1 Gal Water
1 1/2 cup Kosher Salt
1/2 cup or 100 grams of sugar
1 oz or 25 grams or 5 teaspoons pink salt
3 garlic cloves minced
2 Tablespoons Pickling Spice
Submerge and weight a 5lb piece of brisket in the brine and refrigerate for 5 days. Remove brisket and rinse with cool water. Place brisket in a pot large enough to cover it in water. Add one half of a medium onion, one large peeled carrot, one stalk of celery and 2 tablespoons pickling spice. Bring to a boil then reduce heat and simmer until tender typically 3 hours perhaps a little more.
Note from the recipe's author Michael Ruhlman
*A note about the salt: The salt level is not hugely critical here because it’s basically boiled, and the excess salt moves into the cooking liquid. You can weigh out 12 ounces here if you feel better using a scale (approximately a 10% brine). Or you can simply make a 5% brine of however much water you need to cover (6.4 ounces per gallon). When you cook it, season the cooking liquid to the level you want your meat seasoned. Another option is wrapping the brisket in foil and cooking it in a 225°F oven till tender, but do this only if you’ve used the 5% brine.
