nc

excuse me...with the exception of the candies

all those ingredients you named are kinda mainstays in many meat and fish dishes

are you a connoisseur?

I am

Now if Chendo wants to throw a few hot peppers in his I think that's perfectly fine. He is a Messican after all.

Now fins will try to top my recipe but he's not a connoiseur.

wait. what?

I think I would add a pinch of sage to mine, however neither corriander, cilantro, cloves, cinamon, horehound, licorice or peppermint belong in any meat or fish dish.

Crypt is right, if you wanna a good brisket, you gotta let the thing soak for a couple of days to pull in all the flavor. I would personally stab a bit with my fork so it would go further into the meat.

Thanks... thats about the time frame was looking at.

I'm gonna say about 3 days

How long do you marinate it for?

The pink curing salt aka. salt peter is of the devil as well and I see no need to "cure" something you'll finish off this week.

Substitute garlic to take the place of all those spices with (remove) beside them.

Pickling spices:
1 Tbsp whole allspice berries
1 Tbsp whole mustard seeds (brown or yellow)
1 Tbsp coriander seeds (definitely remove this)
1 Tbsp red pepper flakes
1 Tbsp whole cloves (definitely remove this)
1 Tbsp whole black peppercorns
9 whole cardamom pods ( maybe 1)
6 large bay leaves, crumbled
2 teaspoons ground ginger
1/2 stick cinnamon (definitely remove this)

Brine:
1 gallon water
2 cups Kosher salt
5 teaspoons pink curing salt*
3 Tbsp pickling spices
1/2 cup brown sugar

Anyone have their own brine recipe to make corned beef?
I don't like the brisket sold pre-packaged. Just picked up 5 pounds of brisket. Looking for a recipe without salt peter.