Time to brine the brisket to start the process that ends with Reuben sandwiches.
6.875kg of brisket
14.4L water
748g kosher salt
42.55g Prague Powder #1 (I don’t like botulism)
5 days of curing
1 day of desalination
1-2 days basking in the rub
1 most of the day smoking
Many days of happy eating
And brisket is one of the cheapest cuts at $19.99/kg. Also why I was using it for smash burgers.
Cheaper than mince and better quality as I asked the butcher to grind the specific cuts I chose. None of this is going to mince though. Might have one chunk just as boiled corned beef - haven’t decided yet.
And we have pastrami!
@sumisu3
I don't eat meat, but if I did, I know whose door I'd be knocking on for handouts!