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Add a photoServings: 1
Ingredients
- 1/4 c. Morton Tender Quick
- 2 Tbsp. Brown sugar, packed
- 5 x Cloves garlic, chopped
- 1 tsp Grnd black pepper
- 1 tsp Grnd ginger
- 1/2 tsp Grnd cloves
- 1/4 tsp Grnd nutmeg
- 1/8 tsp Cayenne pepper
- 1 x 4-lb brisket preferably the flat cut
Directions
- Dry Curing - Corning beef using a dry cure is a lot like rubbing a Texas Brisket before smoking. It really infuses the meat with flavor while it cures. This is one intensely-flavored corned beef. It reminds you more of Pastrami then corned beef. (Pastrami is brisket which's been dry-cured, smoked, then cooked) All corned beef is dry cured by nature. But dry curing makes is slightly drier and a touch saltier than brine-cured. Curing Time: 48-72 Hrs
- Hope this might give you some ideas to play with.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 46g | |
| Calories 143 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 158mg | 5% |
| Total Carbs 34.97g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 27.09g | 18% |
| Protein 1.38g | 2% |
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