Corning the beef. And to paraphrase Meathead in his recipe, "no corn will be harmed in this corning...post mortem." Who knows what went on "pre-ante mortem." 
The Brisket weighed just under 9 pounds, pre-trimmed. After separation of the 2 muscles and trimming, I had 5 pounds 10 ounces. The recipe uses about 8 pounds meat.
I weighed out 6 ounces of salt beforehand (rather than 8 ounces), since I knew I wouldn't have more than 6 pounds of meat. Done trimmed enough of these bad boys. I used 4 tablespoons of homemade pickling spice, instead of 5. I kept with the 1 cup of brown sugar since I had the light instead of the dark. Used recommended rate of curing salt, garlic, and water.
I used Hefty 2.5 gallon Jumbo storage bags. I double bagged it. Looks to be covered well. Going to flip every 8-12 hours for the first week just to make sure all meat is covered at some point in time.


The Brisket weighed just under 9 pounds, pre-trimmed. After separation of the 2 muscles and trimming, I had 5 pounds 10 ounces. The recipe uses about 8 pounds meat.
I weighed out 6 ounces of salt beforehand (rather than 8 ounces), since I knew I wouldn't have more than 6 pounds of meat. Done trimmed enough of these bad boys. I used 4 tablespoons of homemade pickling spice, instead of 5. I kept with the 1 cup of brown sugar since I had the light instead of the dark. Used recommended rate of curing salt, garlic, and water.
I used Hefty 2.5 gallon Jumbo storage bags. I double bagged it. Looks to be covered well. Going to flip every 8-12 hours for the first week just to make sure all meat is covered at some point in time.
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