Cured Beef Brisket

Cured Beef Brisket

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • 3 months
  • Medium

Directions

Share

Couple of month ago I got 8 lb of  pasture raised, grass fed beef brisket.

It was cured with Trapani salt 2.5%, nitrate reductase culture Texel (R) DCM-1 (both from Evan M. Brady online store), potassium nitrate, dark muscovado sugar, black pepper, garlic powder, fresh savory and bay leaves and splash of Lagavulin (16y) in vacuum bag under refrigeration. After one month it was washed with homemade Chardonnay, dried for a day in refrigerator and cold smoked over birch/douglas fir  (9:1) overnight.

After a month at 75RH and 50-54F weight loss was ~36%. EQ was done in a vacuum bag in refrigerator for additional month. It has a strong and round beefy taste with a hint of bitterness at that level when it is plus not minus in any way. Pronounced smokiness and savory notes. 

(Visited 2,410 times, 1 visits today)
previous
Pork saltison
next
Lomo Embuchado (Pork Loin)
previous
Pork saltison
next
Lomo Embuchado (Pork Loin)

There are no comments yet

× You need to log in to enter the discussion

    By continuing to use the site, you agree to the use of cookies. more information

    The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

    Close