After a successful pastrami I figured I would have a go at some corned beef so here goes. First the meat, which is half of an outside round roast.
(http://i163.photobucket.com/albums/t310/JZ-bucket/Sausage/e274.jpg)
Then the brine, I used brown sugar instead of white thus the color. This smells great. Injected a 10% brine which was a lot.
(http://i163.photobucket.com/albums/t310/JZ-bucket/Sausage/e275.jpg)
Then into a container and pour the remaining brine over top of it. Then into the fridge for a few days. The recipe books I have say to fridge it for 3 to 4 days but I've seen posts by others that went for 10 days to 3 weeks. I think I will go 10 days.
(http://i163.photobucket.com/albums/t310/JZ-bucket/Sausage/e276.jpg)
In case someone notices the meat floating, I added a plate after the pic to hold the meat down. :)
Great start!
What are you brimming it with?
Looks good.
I used this brine from Ruhlmans book :Charcuterie - The Craft of Salting, Smoking and Curing".
4 liters water
450 grams kosher salt
100 grams sugar
25 grams pink salt (5 tsp)
3 garlic cloves, minced
2 tablespoons/20 grams Pickling Spice
I omitted the garlic and sub'd brown sugar for the white. I bought pickling spice instead of making my own because I did not have some of the ingredients.
Lookin Good JZ!!!
You don't have to brine it that long; especially if you are injecting. Five days should be all the time you need. When I see long brining times, I believe they are based on modified old recipes that used saltpeter to cure the meat, but were rewritten for cure #1. Sodium nitrite is a fast cure, and you really don't need those lengthy cure times.
Maybe I'll just go 5 days then for this first try. The good news would be that I get to eat it sooner. ;D
Ooooo!
This is going to be good :)
You've got me wanting to make a beef pastrami, too.
Carolyn
QuoteYou've got me wanting to make a beef pastrami, too.
Carolyn
Is your elk pastrami already gone? :o
The un-frozen part is!! ;D
I do have some in the freezer, I froze half of it.
But I have a couple smaller briskets in my freezer too begging to become pastrami ;)
Carolyn