I haven't tried this as I just found it. It calls for refridgeration so maybe it's not exactly NT, but possibly another option. The only addition of mine is the web address for the tinted curing mix as it was listed in the body of the article. Also I don't think plastic wrap would keep a pice of meat submerged. I think you'll want to add a plate with some weight on it!
from the Culinary Institute of America's "GARDE MANGER, The Art and Kraft of the Cold Kitchen" And reprinted in a local newspaper.
Homemade corned beef
1 (10-12 lb) beef brisket
Brine:
3 qts cold water
1/2 lb kosher salt
2.24 oz dextrose OR 1.75 oz sugar
2 tsp. tinted curing mix (www.savoryspice.com)
2 small garlic cloves, minced to a fine paste
1.5 tsp pickling spices
1. Trim the cap of fat on the brisket to 1/4 in. (or have your butcher do it for you)
2. Combine 1 cup of water with the remaining brine ingredients and puree in blender untill smooth. Combine with remaing water.
3. With brining syringe, pump about 1 cup of brine per 10 lbs of meat into the brisket.
4. Place the brisket in a deep plastic or stainless steel container (Our ancestors used a glazed clay or ceramic crock.) and add enough brine to submerge the meat. Cover with plastic wrap to keep the meat completly below the surface. Cure under refrigeration fro 4-5 days.
5. Rinse the brisket in cool water and drain thoroughly. Split the brisket along the fat seam.
6. Place the briskets in a deep pot. Cover with cool water and bring to a boil.Simmer very slowly untill fork tender, about 3 hours. Add vegetables such as carrots and potatoes during the last 45 minutes of cooking.
7. Remove from the liquid. Trim the fat and serve hot or cold.
from the Culinary Institute of America's "GARDE MANGER, The Art and Kraft of the Cold Kitchen" And reprinted in a local newspaper.
Homemade corned beef
1 (10-12 lb) beef brisket
Brine:
3 qts cold water
1/2 lb kosher salt
2.24 oz dextrose OR 1.75 oz sugar
2 tsp. tinted curing mix (www.savoryspice.com)
2 small garlic cloves, minced to a fine paste
1.5 tsp pickling spices
1. Trim the cap of fat on the brisket to 1/4 in. (or have your butcher do it for you)
2. Combine 1 cup of water with the remaining brine ingredients and puree in blender untill smooth. Combine with remaing water.
3. With brining syringe, pump about 1 cup of brine per 10 lbs of meat into the brisket.
4. Place the brisket in a deep plastic or stainless steel container (Our ancestors used a glazed clay or ceramic crock.) and add enough brine to submerge the meat. Cover with plastic wrap to keep the meat completly below the surface. Cure under refrigeration fro 4-5 days.
5. Rinse the brisket in cool water and drain thoroughly. Split the brisket along the fat seam.
6. Place the briskets in a deep pot. Cover with cool water and bring to a boil.Simmer very slowly untill fork tender, about 3 hours. Add vegetables such as carrots and potatoes during the last 45 minutes of cooking.
7. Remove from the liquid. Trim the fat and serve hot or cold.
