I am a new graduate of the Youtube school of brining. I did see some similar threads but no answer to my situation.
I did a five day brined a brisket for pastrami. The flavor was fabulous. The cooked texture was spot on. My issue was the fat turned into a never wants to come off anything gelatin. Everything it encountered was so sticky fat gross. This took forever to clean and was not pleasant.
Is this normal? Should I trim more of the fat off the meat before brining? Is there a ratio of water and salts I did not do correctly? Any help would be appreciated. I am new to brining.
Here is a list of my ingredients of my brine. The meat was submerged with a plate for 5 entire days. I rotated every day.
Lil
I did a five day brined a brisket for pastrami. The flavor was fabulous. The cooked texture was spot on. My issue was the fat turned into a never wants to come off anything gelatin. Everything it encountered was so sticky fat gross. This took forever to clean and was not pleasant.
Is this normal? Should I trim more of the fat off the meat before brining? Is there a ratio of water and salts I did not do correctly? Any help would be appreciated. I am new to brining.
Here is a list of my ingredients of my brine. The meat was submerged with a plate for 5 entire days. I rotated every day.
- gallon water
- cups kosher salt
- tsp pink curing salt
- Tbsp pickling spices
- 1/2 cup brown sugar
Lil