one flat down, one to go

Boilermaker Ben

Picked up two brisket flats last night. Mixed up a batch of pickling spices last night, and got a dry cure going on one flat before bed. Will drop the second in a wet cure tomorrow. Gettin' ready for St. Patty's day...are you? One week to go...better get started now.

2Fategghead

I'll be watching for your up coming post. Are you going to make pastrami as well? :huh:

Boilermaker Ben

Yeah. Once they're cured, I'll be halving each flat, and making corned beef and cabbage with one half of each, and pastrami with the other halves.
I didn't take any pics of getting the first flat in the dry cure...looks about like any other dry cure process. Last year, I documented my wet-cured corned beef.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=846800&catid=1

and pastrami...
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=850658&catid=1

So this year, I'll probably just look at the differences between the results from the dry and wet cure.

2Fategghead

Thanks Ben. i need to go get the Michael Ruhlman book and get started on making this wonderful food. :P