mattthebutcher Weblog

Here they are all trimmed and ready to cure.I used trhee pieces that i got from work that were already cut up. I think the smaller pieces take the cure better and are certainly easier to handle than a whole brisket.After trimming the briskets it’s time for the cure.Most recipe’s call for some kind of curing salt. Morton Tender Quick is probably the most popular.The first time i did pastrami I couldnt find Tender Quick at any stores nearby and i didnt want to wait to order some online so a hunter friend gave me some curing salt from a kit that he had.Thanks Woody !!!! Here’s the cure i used and like …

1/4 c Morton Tender Quick

1/4 c dark brown sugar

1/4 c coarse ground black pepper

3 tbs garlic powder

2 tbs ground coriander

Mix all ingredients together and generously rub all over the briskets,top,bottom and sides. Place briskets in one gallon food storage bags,one in a bag, seal,put in a shallow pan an put in the fridge for 3 days.Turn the bags over every morning and every night.