Starting with brisket, will then try beef belly and compare (my butcher has a beef belly ordered for me)
Recipe adapted from Dakota Sausage Stuffer's website.
http://www.dakotahsausagestuff...n-Recipes-s/1886.htm
7 1/2 pound beef brisket
omitted the liquid smoke
1 1/2 teaspoon pink salt
1/2 cup Kosher salt
3/4 cup dark molasses
2 1/4 cups dark brown sugar
mix it all together- makes a really thick paste-I think next time I'll rub with molasses then cover with dry ingredients.
Food saver bag- vacuumed out most of the air- refrigerate X 1 week turning twice a day.
After a week- remove from bag and rinse- fried a piece here- nice flavor- not much for salt, though- didn't need to soak.
Let dry overnight uncovered in the refrigerator.
APS full of hickory- cold smoked for 2 hours then 225 degrees in the 045 to an internal temp of 150.
Rested in fridge again overnight and sliced and fried.
Great molasses/brown sugar flavor, hickory smoke not overpowering at all. I'd prefer a little saltier for my taste, but great anyway.
When the beef navel gets here, part will be bacon, part will be pastrami. Can't wait.
