Likewise here - the US brisket plates always look bigger (deeper) than what we can get here.
Phil
Corned Beef
19 posts
• Page 2 of 2 • 1, 2
by P0PZ » Sun Oct 30, 2011 7:04 am
man your products look amazing, bet they tasted better than they looked! would you change the recipe any?
im a COMPLETE NOOB when it comes to brining, so im doing a small practice bit of corned beef (1.8lb brisket) ive worked out the amount of ingredients (i divided everything by 2.67 which works out to be for a 1.87lb brisket where mine is 1.8lb on the dot, but hey thats close enough for me on this small bit).
should i adjust the brine time??? the recipe for a 5lb brisket calls for 2 weeks (14 days) should i adjust mine to 6 days or should i keep it there for the 2 weeks???
thanks for any advice
P0PZ
im a COMPLETE NOOB when it comes to brining, so im doing a small practice bit of corned beef (1.8lb brisket) ive worked out the amount of ingredients (i divided everything by 2.67 which works out to be for a 1.87lb brisket where mine is 1.8lb on the dot, but hey thats close enough for me on this small bit).
should i adjust the brine time??? the recipe for a 5lb brisket calls for 2 weeks (14 days) should i adjust mine to 6 days or should i keep it there for the 2 weeks???
thanks for any advice
P0PZ
- P0PZ
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- Joined: Thu Aug 25, 2011 9:30 am
- Location: Taranaki, New Zealand
19 posts
• Page 2 of 2 • 1, 2
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