Date Posted:10:08:59 05/24/04 Mon Author:Rodger Author Host/IP: Brantford-ppp3520476.sympatico.ca / 206.172.134.45 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.
