Brining/Corning
11-26-2003 | 06:32 PM
#2
Giant Nontypical
Joined: Feb 2003
Posts: 5,643
Likes: 0
From: the woods of NJ.
RE: Brining/Corning
25lbs meat- 5 qts ice water,3/4 cup kosher salt or pickling salt,1/3 cup instacure no.1,1/2 cup powdreed dextrose, 1/2 cup pickling spice.
Mix all ingrediants except spices, spray pump(inject meat) to about 12-15 percent of its weight, Then layer spices,meat,spices etc, pour the rest of the brine on top,cover and let brine in refridgerator for 3-4 days. Then its ready to use. You can take the corned meat and rub with a combination of black pepper, corriander and paprika the put in a 200 degree oven till the internal temp. reads 175-180 degrees and now you have Pastrami. Works great with Venison. For ingrediants or more info go to. http://www.sausagemaker.com/
Mix all ingrediants except spices, spray pump(inject meat) to about 12-15 percent of its weight, Then layer spices,meat,spices etc, pour the rest of the brine on top,cover and let brine in refridgerator for 3-4 days. Then its ready to use. You can take the corned meat and rub with a combination of black pepper, corriander and paprika the put in a 200 degree oven till the internal temp. reads 175-180 degrees and now you have Pastrami. Works great with Venison. For ingrediants or more info go to. http://www.sausagemaker.com/
