Ginohs Valley Brisket Pastrami and Corn Beef Cure Brining Spice Ready Mix -Will cure 5lb of Brisket- New York City Style 10 oz. For Pastrami add our selection of Rubs-Fast Shipping

Description

Ginoh’s all-naturally flavored blend of All Natural Herbs and Spices

The difference between corned beef and pastrami is that pastrami is smoked after curing, and corned beef is not. Pastrami usually gets brined and cured with a dry rub, while corned beef just gets a brine. I never knew that before I started making my own and had to do a little research as I had always : Sugar, Salt, Curing Salt, Coriander, Mustard, Peppercorns, Chili, Cinnamon Berries, Bay leaves, Black pepper

To make the brine, Fill a stockpot with 1 gallon of water. Add the entie packet of curing spice. Bring to a boil over high heatstirring often to fully dissolve. Remove the pot from the heat once the brine boils. Then place the pot uncovered,in the refrigerator until its cold. place the brisket in the cooled brine. Allow the meat to brine in the refrigerator for 5 to 6 days, flipping it daily while stirring the brine

CORN BEEF: Remove the brisket from the brine and rinse thoroughly. Place in a large pot . Cover with water . Bring to a boil over high heat, reduce the heat to low, and cover the pot. Slow simmer until the brisket is tender, appoximaely 3 hours, add water if needed to cover the brisket.

PASTRAMI: Remove the brisket from the brine and pat it dry. Rub 1/4 cup spice rub sold seperately evenly on both side of the meat, Let the brisket come to room temperature, about 2 an outdoor smoker or barbecue grill, smoke the meat, fatty side up, at 225°F for 6 to 8 hours, or until it reaches an internal temperature of 160°F