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hi all, i have a piece of brisket curing, francos no1, can i grill it as if it were bacon, or will i have to boil it once it has cured. thanks

Some one on here has used it like bacon...............


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hoggie wrote:hi all, i have a piece of brisket curing, francos no1, can i grill it as if it were bacon, or will i have to boil it once it has cured. thanks

If you boil/simmer it, it's cooked when the temperature is 155F in the middle of the piece.

The way I cook mine is to put it on a rack in a roasting tin with some hot water in the tin below the rack (i.e. not touching the meat), cover with foil and cook in the oven at 140C for about 2-3 hours. It comes out really juicy and succulent.

thanks for the replies, it's my first beef cure, iv'e cured pork with great results. i thought i would try the brisket. what i'll do is when it's cored i'll slice a small piece and try it grilled, if no good i'll simmer, or roast it. it's not due out till next wednesday. thanks again for the replies.

Hi Hoggie,

I use mine like bacon all the time, although it can be a little chewy if not sliced thinly enough it is quite delicious. I have also boiled it for three hours and pressed it to produce smoked beef which was also fantastic for sandwiches, salads etc.

Just use you imagination!

Best Regards,
Richard

hi, after i cured the brisket i simmered it for 2 hours, it was lovely. it sort of reminded me of corned beef out of a tin, only much better. my wife loved it, and i've to make more of it. so success. cheers.