omg. I should have wrote this down the last time I did this because I had to search through tons of webpages to find what I wanted.
I am referencing this page https://www.bbq-brethren.com/threads/corned-beef-pastrami.290352/
Instructions.
-thaw meat
-put meat loosely in brining container (5gal bucket)
-fill with water to cover to find amount of liquid needed to cover. I used a 2qt measuring cup.
Make brine based on
1 gallon of water
125 grams canning salt
25 grams white sugar
25 grams brown sugar
20 grams Cure #1 (heaping tablespoon)
3/4 teaspoon black pepper
125 grams canning salt
25 grams white sugar
25 grams brown sugar
20 grams Cure #1 (heaping tablespoon)
3/4 teaspoon black pepper
I used sugar and molasses and added pickling spices. Heat 3/4 of mixture on stove to dissolve salt and sugar.
Add ice to cool, then pour over meat in bucket. Put on lid and store for 10-20 day in the frig.
