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Beef brisket

aFicIoNadoS

Posted 10:56 am, 03/17/2018

Been doing some serious googleing have ya, troll? I see you still don’t want to address your errors.

Crypt

Posted 8:33 am, 03/17/2018

And the pickling spice should consist of at least three of the following:
Bay leaves
Mustard seeds (yellow or brown)
Peppercorns (black, white, red, or green)
Celery seeds
Dried chili peppers (whole or flakes)
Dill seeds
Fennel seeds
Dried ginger
Star anise
Sage

Crypt

Posted 8:09 am, 03/17/2018

and it has to be brown sugar.

Crypt

Posted 8:05 am, 03/17/2018

smalltown man has a fine looking recipe there. The only thing I'd change is to substitute one of those 8 cups of water with white distilled vinegar.

smalltownman

Posted 6:24 am, 03/17/2018

In a bowl, combine
8 cups water,
1 1⁄2 cups kosher salt,
1⁄2 cup sugar,
3 tablespoons pickling spices,
3 cloves garlic, crushed.

Stir until salt and sugar are dissolved.

Submerge one 4-pound brisket in mixture, cover, and refrigerate for 5 to 8 days.

Remove brisket, rinse well under cold water

aFicIoNadoS

Posted 7:08 pm, 03/14/2018

So you don’t want to face the fact that you don’t have a clue of what you’re talking about and had no idea what saltpeter is?

Crypt

Posted 2:14 am, 03/14/2018

Here again I bought fins books, sent him to school and still ended up an imbecile. First of all, only 4 grams or about 3/4 of a teaspoon of pure sodium nitrite is lethal. Curing or pink salt is a mixture of 93.75% sodium chloride (table salt) and 6.25% sodium nitrite. These are percentages of weight, not volume.

adams86

Posted 8:04 pm, 03/13/2018

as far as curing salts go, there are traditional Scandinavian recipes that use saltpeter/gunpowder for curing

aFicIoNadoS

Posted 8:01 pm, 03/13/2018

Saltpeter is potassium nitrate, Stupid. Curing salt is sodium nitrite.

Crypt

Posted 7:55 pm, 03/13/2018

Jude, add white vinegar to the brine.

Crypt

Posted 7:48 pm, 03/13/2018

Jude is looking for a recipe without salt peter you imbecile.

aFicIoNadoS

Posted 7:46 pm, 03/13/2018

Osmosis, the answer to your question depends on what type of brisket you want to cook. Do you want Texas style brisket, a corned beef brisket, or something like a Jewish style braised brisket?

aFicIoNadoS

Posted 7:43 pm, 03/13/2018

From the same link that he obviously found

*Pink curing salt, or sodium nitrite, goes by many names, such as Prague Powder #1 or DQ Curing Salt #1, and is available online and may be available at your local specialty market or butcher shop. If you don't have it, you can still make corned beef, but it is necessary for that vibrant pink color we associate with corned beef. And it adds flavor too. Without it the corned beef will be a dull grey color.

https://www.simplyre...rned_beef/

aFicIoNadoS

Posted 7:39 pm, 03/13/2018

The troll got that off google. And don’t listen to him about skipping the curing salt. Curing is what keeps that beautiful pink color.

Osmosis

Posted 7:01 pm, 03/13/2018

Last year I inherited an old wood cook stove. This winter I've set it up outside under a shed I have. I've been cooking steaks, burgers,etc just to experiment. I've tried breads in the oven but I've not got that down pat yet.

I cook it too fast. Brisket is one of the things I want to try. I know you need to cook it slow.

Crypt

Posted 6:54 pm, 03/13/2018

and people, please don't put chicken broth in the cooked cabbage unless it's being served with chicken.

Crypt

Posted 6:45 pm, 03/13/2018

about 3 hours

Osmosis

Posted 6:44 pm, 03/13/2018

How long do you cook brisket?

chendo

Posted 6:00 pm, 03/13/2018

Connoisseur simply means "one who knows."

Crypt

Posted 5:51 pm, 03/13/2018

I'm a refined connoisseur.

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