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Date Posted: 10:08:59 05/24/04 Mon
Author: Rodger
Author Host/IP: Brantford-ppp3520476.sympatico.ca /
Subject: Re: Montreal Smoked Meat Brine Recipe
In reply to: Veronique 's message, "Montreal Smoked Meat Brine Recipe" on 13:17:38 04/06/04 Tue

I've made the following and quite liked it.

5 lb of beef brisket or tongue (I cut this in 2 pieces)
4 quarts hot water
2 cups coarse salt
1/4 cup sugar
2-3 tablespoons pickling spice or mixed whole spice
(you can add 1 1/2 teaspoons saltpetre (sodium nitrate) for colour - I didn't)
3 cloves garlic

Put in an enamel or stainless steel pot and weigh down meat pices to keep submerged.
Keep in fridge ( I used my spare beer fridge) for at least 3 weeks, turning every 5 days. (I kept one piece 8 weeks.)
I ate mine as corned beef without smoking it, and it was very good, maybe just a little saltier than the packaged commercial variety.

Hope this helps

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