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| General Category : Main Course, Marinades and Rubs |
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| Food Group : Meat-Beef |
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| Preparation Method : Freeze or Refrigerate |
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| Other Criteria : Entertaining & Holiday |
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| When you corn or pickle your own meat, it is much less expensive and you can adjust the seasonings to taste. Here is my favourite corning recipe, which I have been using for years. Try to get a double brisket with not too much fat trimmed off, or, if you like, you can substitute the equivalent weight of beef or calves' tongue, pork shoulder, or 8 to 10 lb (3.5 to 4.5 kg) pork hocks or trotters. Saltpetre is available at some independent pharmacies, but you may also be able to talk your local butcher into giving you some, as you actually need very little. |
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Ingredients
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1-1/2 cups (375 mL) pickling, sea or kosher salt |
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1/4 cup (60 mL) granulated sugar |
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4 tsp (20 mL) each paprika, coriander seeds and mustard seeds |
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1 tbsp (15 mL) each dried thyme and allspice berries |
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20 whole cloves |
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5 bay leaves, broken up |
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3/4 tsp (4 mL) saltpetre |
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6 cloves garlic, smashed |
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6 to 8 lb (2.7 to 3.5 kg) beef brisket |
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Preparation
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In bowl, mix salt, sugar, paprika, coriander and mustard seeds, thyme, allspice, cloves, bay leaves and saltpetre; transfer to sealed plastic bag or jar. (Make-ahead: Can be stored for up to 1 year.)
In nonmetallic 32-cup/8 L container, stir together 12 cups/3 L water and salt mixture until thoroughly dissolved; add garlic and meat. Weigh down with plate to keep meat submerged; cover and refrigerate for 3 weeks, turning meat after 1 week.
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Source
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Homemakers Magazine: February/March 2007
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