Reg wrote:
> LongPoint wrote:
>
>> We've had good results brining pork, chicken and turkey, but have never
>> tried brining beef. In theory, the moisture exchange in brining, which
>> infuses flavor into the meat, should work for beef, too. Has anyone
>> tried this? Or does brining actually leach out flavor from beef?
>
> Depending on how much and for how long, brining will give
> it a cured texture and flavor. Think corned beef.
That's a whole lot more flavor components and for a much, much longer
time than the sort of brining that's done for birds and white meats.
Nobody uses Prague Powders for short-time brining to plump and slightly
flavor meats.
Pastorio
> Whether
> that's good or not is a matter of taste. One example of
> "brined beef" I like is pastrami.
>
> Pastrami
>
> Soak a brisket flat for one week refrigerated in the
> following
>
> 5 q water
> 10 T salt
> 1/4 C prague #1
> 1/2 C minced garlic
> 1/2 C sugar
> 1/4 C pickling spice
> One dried new mexico chile
>
> Remove from brine, dry, and coat with cracked black pepper
> and ground coriander. Smoke at 250 F to 185 F internal.