BUTCHERS BRINE INSTRUCTIONS

Alright, listen up! Ever thought about making' your own corned beef instead of buying that pre-packaged crap? Well, with the new TACTICALORIES BUTCHERS BRINE Kit, it's a piece of cake. Everything but the brisket... 

Head on down to your favorite butcher and snag yourself a 6-8 lb. hunk of brisket flat. This is not intended to be used with a full packer brisket, but rather the “flat” of the brisket.

MIXING THE BRINE: Toss a gallon of water in a big pot and dump in the TACTICALORIES BUTCHERS BRINE MIX. Also, add in that 1 oz. packet of Pink Curing Salt and bring it to a light boil, stirring until the sugar and salt are dissolved. Cool that bad boy down in the fridge until it hits 40°F or lower. If the spices are hard or lumpy when you first toss them in water, don't stress - they'll dissolve once the water's heated up.

MEAT TALK 101: Alright, now for that brisket… Trim off any extra fat, leaving about a quarter to half inch. Use the included brining bag to hold the brisket and cover it with the chilled brine, making sure all the air is pushed out so that meat is fully submerged. To be safe, chuck that bag in a container in case it springs a leak. Pop it in the fridge for the recommended number of days (more on that in a few).

If you're not feelin' the brining bag, no worries - just put that brisket in a food-grade container, like a stainless steel or plastic tub, and cover it with the brine. Make sure that meat is fully submerged, and you might wanna put a bowl or dish on top to hold it down. Don't use an aluminum pot unless you line it with a food-grade bag, otherwise you're gonna ruin your hard work.

With the BUTCHERS BRINE solution, that meat will brine at about a half an inch per day. Check out the thickest point of that brisket and do the math - if it's three inches thick, it's gonna need to brine for six days. Add an extra day just to be safe. If you see a gray spot in the center after cooking it up, don't sweat it - just means the brine didn't totally penetrate the brisket. You can still chow down. 

Once the brining time's up, take that meat out and give it a good rinse. Dry it off well or allow it to dry on a rack in the fridge for at least 12 hours. Season the dried meat with a fair amount of Tacticalories CARVERS PRIME Rub (included in the BUTCHERS BRINE kit).

Bake it in the oven, sous vide it, or smoke that sucker. Do whatever your heart desires, just make sure you have a tall, dark, and frothy drink handy.

www.butchersbrine.com

I am pumped to see that you've gotten your mitts on the exclusive Tacticalories Butchers Brine kit. This is the real deal brine kit that you can do at home. Trust me… brine it up, rub it with CARVERS PRIME and toss it in the smoker. This’ll give your corned beef a flavor like nothing else you've ever tasted.

Corned beef originated in Ireland, where it was an affordable source of protein for the working class. They would preserve the beef by curing it with large grains of salt. Some of these grains of salt were the size of corn, hence the name "corned" beef. The beef was then boiled and served with cabbage, potatoes, and carrots. Nowadays, corned beef is a staple for St. Patrick's Day and is enjoyed in a variety of ways.

Now, let's talk about some badass ways to use corned beef that aren't your typical St. Patty's Day fare:

• Corned beef tacos with lime crema and pickled onions
• Corned beef and sweet potato hash with fried eggs
• Corned beef and cheddar stuffed pretzel bites
• Corned beef Reuben sandwich sliders with thousand island dressing
• Corned beef and cabbage egg rolls with spicy mustard sauce
• Corned beef and Swiss cheese-stuffed mushrooms
• Corned beef and roasted garlic dip with homemade pita chips
• Corned beef and vegetable stir fry with spicy garlic sauce
• Corned beef and Guinness chili with cornbread muffins
• Corned beef and cheddar quiche with hash brown crust

So, what are you waiting for? Dunk your brisket in some Tacticalories Butchers Brine and start experimenting with some new and delicious recipes. Your taste buds will thank you!

In Flavor,

Casey