Here it is, rinsed and resting before we cook it tonight. Here are 3 leg muscle roasts that have been swimming in the brine since last Sunday. I love doing this, and will probably save one of these to pepper & smoke for pastrami.
Method is not a recipe. I use a calculated equalization brine, where the time submerged doesn't affect the amount of salt. It's (total weight of water + total weight of meat) for the calculation basis. 2% of the total is salt, 1.5% of the total is brown sugar, and 0.25% of the total is pink curing salt. I used probably 10 tbsp of pickling spices, a whole head of chopped garlic, extra garlic powder, extra bay leaves, and extra black pepper.
I'll cook the meat in chicken stock tonight (bring it to a boil, then simmer it for about 20 minutes). WHen it's done, I'll use some of the stock to cook the cabbage and potatoes
Method is not a recipe. I use a calculated equalization brine, where the time submerged doesn't affect the amount of salt. It's (total weight of water + total weight of meat) for the calculation basis. 2% of the total is salt, 1.5% of the total is brown sugar, and 0.25% of the total is pink curing salt. I used probably 10 tbsp of pickling spices, a whole head of chopped garlic, extra garlic powder, extra bay leaves, and extra black pepper.
I'll cook the meat in chicken stock tonight (bring it to a boil, then simmer it for about 20 minutes). WHen it's done, I'll use some of the stock to cook the cabbage and potatoes
