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In Reply to: Hey Rawtalent posted by bbqBob on October 02, 2011 at 21:29:53:
If the brisket is too salty, more so than commercially produced pastrami or corned beef, it means you used too much TQ for a dry cure or you left it in the brine too long for bine curing. 10 days is too much for a brine cure. 4 days works well. 1 Tbl/pound of meat is the recommended application rate for TQ. The good thing about the TQ is that the meat can only absorb as much cure as you apply to it no matter how long you leave it on but will absorb too much if the amount of cure is too much. A brine will let the meat continue to absorb salt until it is too salty.
I'm not sure but the change in texture is probably a result of over curing. You can soak the meat to remove some of the salt if it remains too salty. Commercially made corned beef often requires soaking because they allow the meat to be overcured so there is still some seasoning left after boiling the meat.
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