Corned Beef
Comments:
Sure, we know this isn't BBQ. But you would not believe the number of requests we receive! Quite popular on St. Patrick's day and Easter, corned beef is the product of being cured in brine. Originally, the "corns" were pellets the size of corn that were rubbed into the meat to keep it from spoiling and ruining the meat. Really quite simple, you see?
Contributed by:
Smoky
One of the main ingredients in corning beef is time. Choose briskets with ample fat interspersed. Trim the external fat.
First you will need a brisket
 5 lb. brisket
Next, mix 1 oz. of salt peter (potassium nitrate) or 2/3 oz of sodium nitrate with 1 lb. of non-iodized salt. Put these in a suitable size jar, tighten the lid and shake, rattle and roll for at least 2 minutes. Label this as "Prague Powder #1":
2 Tbs white sugar
3 Tbs. Brown sugar
1 Tbs. fresh ground black pepper
1 tsp ground bay
1 tsp ground all spice
1 tsp Hungarian paprika
1 tsp mustard seed, cracked
1/2 tsp garlic powder
 Rub this in evenly and well. Put the meat and all the cure into a plastic bag, press out the excess air, close it tightly and put it into the fridge for 5 days per inch of thickness. When you take it out, rinse and allow to dry. If you choose to boil it, cover with water, add pepper corns, whole allspice, whole cloves, whole mustard seed, whole coriander, bay leaves, garlic and onion and simmer gently until tender.
Have fun,
Smoky
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