wittdog
Master Chef
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.
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.