I am corning my own little brisket for Monday. I flip it every morning and keep it pressed with salt jars:
I got a recipe from the Test Kitchen crew: salt, pepper, allspice, paprika, crushed up bay leaves... It was dry going into the fridge, but now looks like what they sell at the store, just without that pink sodium-nitrate preservative salt.
This should be fun.
Like Pi Day!
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