Title: Dry Curing - Corning Beef
Categories: None
Yield: 1 servings

----------------------------------COMBINE----------------------------------
1/4 c Morton Tender Quick
2 tb Brown sugar; packed
5 Cloves garlic; minced
1 ts Ground black pepper
1 ts Ground ginger
1/2 ts Ground cloves
1/4 ts Ground nutmeg
1/8 ts Cayenne pepper

-----------------------------------RUB ON-----------------------------------
1 4-lb brisket preferably the
-flat cut

Dry Curing - Corning beef using a dry cure is a lot like rubbing a Texas
Brisket before smoking. It really infuses the meat with flavor while it
cures. This is one intensely-flavored corned beef. It reminds you more of
Pastrami then corned beef. (Pastrami is brisket that's been dry-cured,
smoked, then cooked) All corned beef is dry cured by nature. But dry curing
makes is slightly drier and a touch saltier than brine-cured. Curing Time:
48-72 Hours

Hope this might give you some ideas to play with.

Posted to bbq-digest by Carol McKaskill on May 25,
1999, converted by MM_Buster v2.0l.