Dressings & Sauces

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zazioa-brisket-cureIngredients:

    2 tbsp Ground Coriander

    7 tbsp  Black Pepper (¼ cup plus 3 tbsp)

10 tbsp Morton Tender Quick (½ cup plus 2 tbsp)

¼ cup  Granulated Garlic

½ cup plus 2 tbsp Brown Sugar

 

Procedure:


  • Mix together until well combined

   
  • Trim brisket, keeping a 1/8-1/4 inch of fat on top of each muscle.

  • Score thick parts of the brisket to allow cure to penetrate.

  • Cut into pieces small enough to fit into gallon bags

  • This takes about a week to cure.

   

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