Why cure your own meat? You either are this Irish or you are this fucking bored, shit you are reading this, I must have had you at the meat; lets read.

Actually, as far as the meat endeavours go this was simple. Make the brine, measure the water, and trim the meat. I am certain that factories will never give the care that I might elect to give here. I am more interested in taking out all the bad from the meat and selecting what I choose to eat.

For the comparison we purchased 1x brisket from Edwards Meats and 2x from Costco. I am interested in how the two stack against each other. Cost comparison the much more trim cut was $75 (Around 9 lbs) and the way more fatty cuts were $55 each and weighing around 16+ lbs each. The larger story was the meat; serious 40+ lbs is what we had, this went from a hobby to now a meat endeavor.

Then it was time to trim and measure the shit necessary to pickle the meat.

And now time to take the trimmed meat to the brine solution of spices and salt.

The meat is now in the cure. The plan, is to wait a little bit (you know, sit out and ferment, meat is so much more delicious this way), and more on the pastrimi, let it be in the brine for bit more before we smoke it. The corned beef, the plan is to eat it before St. Pats or on St. Pats. Not sure, we got this project going a little late.