I am curing a brisket in a corning brine and I have a question...I have seen several videos (I am watching yours now) telling me to use a ziplock bag with brine covering the brisket. Instructions say to turn the brisket once per day so all sides get plenty of the curing brine in/on the meat. I am using an e-jen kimchi pot which allows complete immersion of the meat, so do I need to flip the slab of meat over every day? I have not found a ziplock that does not leak so I thought this would be a good substitute. These pots are totally reusable and are cleaned very easily. Seems like a good idea to me. What do you think? Thanks in advance for the help and the video. rb Well, you answered my question about the time to soak, and whether it needs to be turned. Now, where can I get a brining bucket. I like bigger slabs of meat so I don't have to go through the process so often. Corned beef and cabbage is addicting. (No way to smoke for pastrami)
Thank you for the question. It sounds like your pot will allow the brisket to be submerged completely in the brine the whole brining time. If that is indeed the scenario then you will not need to flip your brisket. The reason recipes suggest flipping when brining in a ziplock bag is to help ensure the meat brines evenly. I hope this helps and best of luck on your cook!
That is a fantastic video man, loved it and you explain it very well! If I wanted to infuse Guiness Beer into the Brine, would I just substitute 3 Guiness Stout's for equal portion of water? Thanks again!
Thank you for the comment. Since the ratios of sodium and liquid are important in brine and adding other liquids could potentially change these ratios...I would not do a 1 for 1 exchange. Replacing 25% - 30% of the water with beer would be as far as I would be comfortable with and I think it would likely be a great addition to the brine. Write back and let me know how it turns out! Hope it's a great cook!
Why trim fat before curing? I’ve watched many videos on this and this is the first recommendation to do this
How about using pork butts in the same manner . ( brining ) ?
I am curing a brisket in a corning brine and I have a question...I have seen several videos (I am watching yours now) telling me to use a ziplock bag with brine covering the brisket. Instructions say to turn the brisket once per day so all sides get plenty of the curing brine in/on the meat. I am using an e-jen kimchi pot which allows complete immersion of the meat, so do I need to flip the slab of meat over every day? I have not found a ziplock that does not leak so I thought this would be a good substitute. These pots are totally reusable and are cleaned very easily. Seems like a good idea to me. What do you think? Thanks in advance for the help and the video. rb
Well, you answered my question about the time to soak, and whether it needs to be turned. Now, where can I get a brining bucket. I like bigger slabs of meat so I don't have to go through the process so often. Corned beef and cabbage is addicting. (No way to smoke for pastrami)
Thank you for the question. It sounds like your pot will allow the brisket to be submerged completely in the brine the whole brining time. If that is indeed the scenario then you will not need to flip your brisket. The reason recipes suggest flipping when brining in a ziplock bag is to help ensure the meat brines evenly. I hope this helps and best of luck on your cook!
Thanks @@TB-ug3wo. I hoped I did it right. Thanks for the encouragement.
Pickling spices?
Bay leaf, coriander seed, mustard seed, anything else?
That is a fantastic video man, loved it and you explain it very well! If I wanted to infuse Guiness Beer into the Brine, would I just substitute 3 Guiness Stout's for equal portion of water? Thanks again!
Thank you for the comment. Since the ratios of sodium and liquid are important in brine and adding other liquids could potentially change these ratios...I would not do a 1 for 1 exchange. Replacing 25% - 30% of the water with beer would be as far as I would be comfortable with and I think it would likely be a great addition to the brine. Write back and let me know how it turns out! Hope it's a great cook!