I use the EQ method for corned beef/pastrami I have precise control of the salt and cure, the product is never salty because the brine has been custom made for the amount of brisket.
In this batch
1.978 KG. piece of brisket
Cure at 150 PPM = 9.5 grams
2 liters water
2.25% salt=92 Gms. Kosher Salt
2 TBS. spice mix
For spice I use this mix
8 T. coriander
8 tsp. peppercorns
4 T. mustard seeds
4 tsp. anise seeds
16 large bay leaves
4 tsp. crushed red pepper flakes
2 T allspice,
2 T dill seed
Heat the spices gently to toast then crush with a rolling pin your kitchen will smell great
This makes a large batch enough for 4-5 cures
I brined the beef for 14 days there is no limit the meat will never be to salty or overcured when using the EQ method.
Remove the beef, rinse, let it come to room temperature, (a couple hours) use a roasting pan with a wire rack and ¾” water with 2 TBS. spice mix cover with foil roast in a 325* oven about 3 hours until the internal temperature reach’s 203* let the brisket rest covered in towels.
Slice and enjoy a Rueben sauerkraut, swiss cheese with /Russian dressing
