Step 1

Pat the brisket dry with paper towels.

Step 2

Combine the salt, pink (curing) salt, ground ginger, and sugar together in a bowl.

Step 3

Place the brisket in a rimmed baking sheet.

Step 4

Rub the brisket all over with the salt/sugar mixture. If there is any extra salt mixture, pile it on/under the brisket in the pan.

Step 5

Combine the spices in a bowl, then crush them coarsely with a mortar and pestle or in a tea towel with a rolling pin

Step 6

Rub the spices all over the brisket’s surface.

Step 7

Cover the brisket and pan tightly with plastic wrap. (Or, as we did, use a very large zip bag meant for meat-brining.)

Step 8

Place in the refrigerator.

Step 9

Unwrap it, flip it and rewrap it a few times over the next 7-10 days.

Step 10

Now you just need to wait 7-10 days…