On 11/16/2013 6:23 PM, Janet Wilder wrote:
> On 11/16/2013 12:39 PM, jmcquown wrote:
>
>> Looking again at the recipe, I would say you can leave out pretty much
>> anything that would make it too spicy for you. Do you ever make
>> pickles? If you do, I'd say use the combination of pickling spices
>> you're comfortable with. The salt seems to be the important component.
>>
>> Jill
>
> When I buy corned beef, it comes in a cryovac package, already brined.
> There is a small, separate packet of pickling spice that comes inside
> the cryovac. You can use this or not. I usually use it, but you can
> just include spices and herbs that you like. Use only a few black
> pepper corns and a few whole mustard seeds. I like bay leaf as a
> seasoning.
>
>
Same here, Janet. But Ophelia has never tasted corned beef brisket. I
told her it's not spicy (as in hot). I could make it from scratch but
have never done so. I buy it the way you do, cryovac'd and with a
pickling spice packet that also contains bay leaves.

Jill