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Ingredients
- 2 quarts water
- 1 cup Kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground Ginger
- 1 (4 to 5 pound) beef brisket, trimmed
- 2 pounds ice
Details
Servings 10
Preparation
Step 1
Place the water in a large 6 to 8 quart stockpot along with the salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and Ginger.
Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. Place the brine in the refrigerator until it reaches a minimum temperature of 45 degrees.
Place the brisket in a 2 gallon ziplock bag and add the brine. Seal and lay flat in a container. Cover and place in the refrigerator for 10-11 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10-11 days, remove the meat from the brine and rinse under cold water. At this point you can cook the meat or freeze and place in a vacuum seal bag.
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