RobertE wrote:
> "Richard Periut" > wrote in message
> ...
>
>>RobertE wrote:
>>
>>>I've got a great recipe for dry curing that makes the most amazing
>>>corned beef you'll ever have tasted. Am happy to share it if you like.
>
>
>>I would very much appreciate that.
>
>
> This is really the ticket. I lifted it from some website or other a few
> years ago. It produces a very intensely flavoured meat which some of my
> friends find too rich. I cook it very slowly in
> slightly-less-than-simmering water for several hours. The only precaution
> is that it really makes your fridge stink/smell fantastic, depending on your
> point of view.
>
> Hope you folks enjoy it as much as I do.
>
> Dry Cure
> ~~~~~~~~
> The Rub:
> 1/2 c kosher (coarse) salt
> 2 Tbl brown sugar
> 1 Tbl black peppercorns, cracked
> 1 Tbl dried thyme
> 1/2 Tbl paprika
> 1/2 Tbl pickling spice
> 2 cloves garlic, peeled and sliced
> 2 bay leaves
> 1 fresh beef brisket (4 to 6 pounds), preferably point cut, trimmed of
> excess fat, patted dry
>
> Preparation:
> Mix salt and seasonings in small bowl.
>
> Rub each side evenly with salt mixture, working the mixture well into the
> meat. Place in 2-gallon-size ziplock bag, forcing out as much air as
> possible.
>
> Place in pan large enough to hold it (a roasting tin works well), cover
> with second, similar size pan, and weight with two bricks or heavy cans of
> similar weight.
>
> Refrigerate 7 to 10 days, turning once a day.
>
>
Thank you Robert, and thanks for the other people that left feedback.

I'll try the recipe when I see some nice brisket and obtain picking spices.

Regards,

Rich

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Dum spiro, spero. (Cicero) As long as I breathe, I hope.