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.
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3 comments:
like.
Kinda sexy watching a piece of meat brine huh?
Thad. It is always too long.
QLF. We don't work blue.
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