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Beef brisket


Posted 8:09 am, 03/17/2018

and it has to be brown sugar.


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.


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


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?


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.


Posted 8:04 pm, 03/13/2018

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


Posted 8:01 pm, 03/13/2018

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


Posted 7:55 pm, 03/13/2018

Jude, add white vinegar to the brine.


Posted 7:48 pm, 03/13/2018

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


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?


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.



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.


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.


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.


Posted 6:45 pm, 03/13/2018

about 3 hours


Posted 6:44 pm, 03/13/2018

How long do you cook brisket?


Posted 6:00 pm, 03/13/2018

Connoisseur simply means "one who knows."


Posted 5:51 pm, 03/13/2018

I'm a refined connoisseur.


Posted 5:51 pm, 03/13/2018

excuse me...with the exception of the candies


Posted 5:50 pm, 03/13/2018

all those ingredients you named are kinda mainstays in many meat and fish dishes

are you a connoisseur?

I am

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