Tuesday, February 8, 2011

And then we wait . . . .

One raw chunk of brisket from Millgate (waiting on a tongue too).

One batch of brine River Cottage style.  Only sub was 1 tbs of pink salt instead of 3 of saltpeter and some white sugar when I ran out of brown.  It takes a while to cool.  Frigid outdoor temps provide unlimited cooling space.

Tucked away in the fridge for a few days and I'll see it again soon.  I heart corned beef.

3 comments:

Thad said...

like.

QLF said...

Kinda sexy watching a piece of meat brine huh?

The CFT said...

Thad. It is always too long.

QLF. We don't work blue.