I'm getting ready for deer camp at my house. Wanted to make something for friends to snack on. The recipe is from a friend in Guam.
Here's the last brisket... http://www.bbq-brethren.com/forum/showthread.php?t=206773
Sliced a brisket in about 1/4 to 1/2" slices. I trim most of the fat off but leave some on. It gets nice and crisp around the edges. I let the meat marinade overnight.
1/2 cup Kosher salt;
2 cups brown sugar
3 tbsp Mortons Tenderquick Home Meat Cure
3 tbsp minced fresh Ginger
1/2 cup of soy sauce
4 quarts of water
Set the hot coal rack on the Hasty Bake to the lowest level, removed the cooking grate and hung the strips of meat on the upper grate..
The Hasty Bake temp stayed below 170F with the door closed.
The strips take from 4 to 6 hours depending on thickness. I pull them off of the cooker when they are pliable and still plump and juicy.
I'm hooked on this stuff. I like to have it on hand for a quick snack/meal. :-D
Thanks for looking!
edited to add..
I take the grate into the house and prop it up over a foil pan while loading the meat. Then carry the full rack of meat out to the cooker. It's just easier for me to do it this way.
Here's the last brisket... http://www.bbq-brethren.com/forum/showthread.php?t=206773
Sliced a brisket in about 1/4 to 1/2" slices. I trim most of the fat off but leave some on. It gets nice and crisp around the edges. I let the meat marinade overnight.
1/2 cup Kosher salt;
2 cups brown sugar
3 tbsp Mortons Tenderquick Home Meat Cure
3 tbsp minced fresh Ginger
1/2 cup of soy sauce
4 quarts of water
Set the hot coal rack on the Hasty Bake to the lowest level, removed the cooking grate and hung the strips of meat on the upper grate..
The Hasty Bake temp stayed below 170F with the door closed.
The strips take from 4 to 6 hours depending on thickness. I pull them off of the cooker when they are pliable and still plump and juicy.
I'm hooked on this stuff. I like to have it on hand for a quick snack/meal. :-D
Thanks for looking!
edited to add..
I take the grate into the house and prop it up over a foil pan while loading the meat. Then carry the full rack of meat out to the cooker. It's just easier for me to do it this way.
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