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wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
I’ve had some pork loins in the brine for the better part of 6 days now…they are now in the smokehouse becoming Canadian Bacon..and know that I have room in the fridge….it’s time to make the other CB..Corned Beef…I’ve got 3 brisket flats…trimmed up..one will become pastrami and the two will become Corned Beef…
The spices all lined up

Time to get ready to trim

One flat

One flat severely trimmed

3 Flats all trimmed up

The Brine

Sprinkled with the Pickling Mix

And another

Into the Brine

See you in about 6 Days…I have to tell you the brine smelled so good……I almost drank it.

Oh yeah the CB is well on it’s way.
 
Corned Beef/Pastrami is done in the Brine…One is going to a buddy, one is going to be vac packed and kept until St Patrick’s Day..and the other will become Pastrami tomorrow.

 

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