I am going to corn full cut beef briskets, smoke them and hopefully add a popular item to my menu. I bought 5 lbs of Penzys corning spices, my questions are how much spice for a 10-12 lb brisket, how long is the optimum corning process?
I'm not sure what you have; ... Looks like you may have spices only; no salt cure. Penzys direction indicate 3 to 5 TBs per 5 lbs meat and mixed into the brine. ... The brine mixture will have sodium nitrite and/or
sodium nitrate and salt. Use these exactly per manufacture's instructions and required curing time. ... Homemade cures may have saltpeter; but this is no long used in commercial cures. .... Morton Tender Quick (used for corned beef); Prague Powder (pink salt & different mixes available); & Insta Cure are the commercial cures. .... Without the nitrite, nitrate or saltpeter your corned beef will have a gray color ( not red); but will still be good. Some people like it this way.
In the older days (before refrigeration) the brine was so strong the meat would cure in 3 or 4 days. Most of today's recipes call for 7 to 10 days with the meat and mixture stored in the cooler or Frig. So curing time depends on the strength of the brine solution.
This is a good reference to start with: http://www.lets-make-sausage.com/sodium-nitrate.html
... i have found recipes for homemade cures on the web. ... And there are many recipes for corning beef.
Hope this helps, but I can't answer you question from the info given. ... nitrite, nitrate or saltpeter is dangerous if too much is used; and is why Cures are available for general use pre-mixed with salt.
<message edited by edwmax on Sun, 04/17/11 5:53 PM>