I have been curing corned beef for about 8-9 years, and have always done the wet cure. I am interested to know if anyone has ever done a corned beef using the EQ Method (dry), and if so, how did it turn out. Also, any pearls of wisdom you can provide would be a great help.
Done the dry and not my cup of tea. Not salty enough. Smoke flavor not as intense. Meathead's cure with an 8 hour desalination (no water change) is perfect for me.
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