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Corned beef

boogenman

Turbo Monkey
Nov 3, 2004
3,429
140
BUFFALO
I am going to brine my own brisket and wanted to know if anyone else has done it?
Should I buy saltpeter(sodium nitrate)? All it really does is keep the meat pink. Any additions to pickling spice?

I'm going to keep the fat cap and roast the brined meat, not a fan of the boil process. Especially for the leftovers.
 

Pesqueeb

bicycle in airplane hangar
Feb 2, 2007
29,000
4,699
Riding the baggage carousel.
We do our corned beef/cabbage in teh pressure cooker. Never felt a particular reason to change. Always just get one from the store, though I'll be very curious how yours turns out. Keep us informed. Fvck, now I can't wait for St. Patties. :drool:
 
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