How to Brine Beef

By Dick Strawbridge And James Strawbridge
Published on February 9, 2015
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2. Bash the spice bag with the blunt edge of a knife or a rolling pin to release the flavors.  Peel the garlic cloves.
2. Bash the spice bag with the blunt edge of a knife or a rolling pin to release the flavors. Peel the garlic cloves.
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1. Bring the water, salt, sugar and bay leaves to a boil in a pan and then allow to cool. Place the spice bag ingredients in a circle of cheesecloth, gather the edges together and tie with string.
1. Bring the water, salt, sugar and bay leaves to a boil in a pan and then allow to cool. Place the spice bag ingredients in a circle of cheesecloth, gather the edges together and tie with string.
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3. Pour the cooled brine into a dish and add the spice bag, garlic and beef, making sure the meat is submerged. Put a lid on the dish and place in the fridge for a week, turning daily.
3. Pour the cooled brine into a dish and add the spice bag, garlic and beef, making sure the meat is submerged. Put a lid on the dish and place in the fridge for a week, turning daily.
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“Curing and Smoking,” by Dick and James Strawbridge, demonstrates how simple it is to use the magic of smoke to create wonderfully aromatic foods with distinctive flavors.
“Curing and Smoking,” by Dick and James Strawbridge, demonstrates how simple it is to use the magic of smoke to create wonderfully aromatic foods with distinctive flavors.

Curing and Smoking (Firefly Books, 2012), by Dick and James Strawbridge, offers encouragement and practical instruction on how to transform fresh meats, fish, seafood and even eggs and cheese into flavorful treats. The authors show you all the key methods and give you ideas on making your own creations with your homemade products as the star. The following excerpt from “Brined Beef” teaches you how to brine beef.

You can purchase this book from the MOTHER EARTH NEWS store:Curing and Smoking.

Beef that has been cured in brine is known as salt beef, and when salt beef is cooked it is called corned beef. Beef brisket is the ideal beef cut to use — it is fatty and full of connective tissue, which makes it incredibly moist when cooked. It’s very similar to pork belly, but much cheaper. Nowadays beef is becoming more and more popular for curing, with specialties like corned beef and pastrami both making a comeback. The excellent thing about brining beef is that it’s one of the easiest methods to do.

?A Flavored Brine for Beef

For 2 pounds beef brisket
• 1 gallon water

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