I want to make some killer corned beef/pastrami : AskCulinary
Hey, so Im lovely skilled with smoked meats and now in finding myself sizing up the cured meats rabbit hollow. In specific St Patricks Day is bobbing up subsequent month and I want to check out a corned pork.
Been doing numerous analysis and Im more than likely going to base the my brine on ruhlman’s, amazingribs, and alton browns recipes basically. I intend to do a complete packer brisket break up into level and flat. One will likely be used for corned pork, the opposite will likely be smoked for pastrami. I will likely be the usage of Hoosier Hill Farm pickling spices and #1 red salt.
A couple of questions circling my thoughts:
How smartly must I trim the brisket after splitting it? I am considering of chopping off maximum the onerous fats however leaving some on as I would a smoked brisket.
Should I brine them in several boxes? Different occasions if they’re other thicknesses?
Recommendation on which piece to smoke and which piece to devour as corned pork? Im leaning in opposition to smoking the purpose since flat is extra susceptible to drying out (corned pork will likely be braised or boiled)
Cure time- I perceive this can be a serve as of the energy of the brine and varies so much. Is it conceivable to overbrine in some way that cant be remedied by means of soaking in water afterwards? I would not thoughts an extended brine ie up to 2 weeks (ive learn some other folks say they discovered longer brines higher) but in addition dont want it to finally end up too salty. Flavorful, positive.
Liquid flavorings- ie apple juice or beer in brine, sure or no? I just like the sound of each tbh and cant make a selection which one.
Any different pointers or stuff I must know is welcome. My mouth has already been drooling excited about it 1 month upfront. Thanks!