A Little Corned Beef

[OU812]

Makin up some Corned Beef,,,,,,,,,,,,,,heres the brine

Got me this big ol brisket,,,,,,,,,,,,,,almost started cryin cuttin it up

All trimmed up,,,,,,,,got two 4 lb hunks along with the point and some trimmings


The brine,,,,,,bring every thing BUT the cure to a boil then allow to cool and add the cure

Allow to cool overnight then pump with 10% brine and then add the hunks of beef

Kickin around what to do with this

Saved some of the good fat to make a 80/20 if'n need be

Weight down with a plate and a saucer

Ready for 10 dayz a curin

Overhauled tonight and ya can already see the magic

I havent bought corned beef  for many, many moons
Gonna overhaul everynight for 10 dayz,,,,,,,,,,,,,,,see ya later

[BAM1]

I'll be keeping my eye on you Curt :o

[iceman]

Looking good buddy!   :P

[slowpoke]

Good kuck,Got mine in for 2wks now,1 more to go. ;D

[ratherbboating]

A question about brine time.  You said 10 days?  Slowpoke said 3 weeks.  I looked at some of the posts on corn beef and most say 4-7 days.  Why are you brine so long?   Does it add something to the flavor?  My first try (several weeks ago), brine five days and it turn out OK.  I got one in the refridge now (5 lbs sirloin tip).
So... just wondering and trying to learn.
Thanks

[slowpoke]

Not to ruffel any feathers,Everyone has there way to make things,so it tastes good to them.I,speaking for me only like the heavy spice
flavor all the way through my meat.You have to experiment and find what you like.Thats the fun of it,right.

[OU812]

A question about brine time.  You said 10 days?  Slowpoke said 3 weeks.  I looked at some of the posts on corn beef and most say 4-7 days.  Why are you brine so long?   Does it add something to the flavor?  My first try (several weeks ago), brine five days and it turn out OK.  I got one in the refridge now (5 lbs sirloin tip).
So... just wondering and trying to learn.
Thanks

For me 10 dayz gets me the flavor Im lookin for.

Play around with the recipe you have and find what fits your flavor profile

[OU812]

I here tell some folks are a asking what "overhaul" means

Overhaul just means you remove the meat, stir up the brine, rearrange the meat and put back in the same brine

IE; turn the meat over top to bottom and turn inside edge to the outside

This way all the meat sees the same amount of brine

[ratherbboating]

Thanks for the answers.  I am just trying to learn what other people are doing so that I might learn something from them.

[OU812]

Thanks for the answers.  I am just trying to learn what other people are doing so that I might learn something from them.

We all started the same as you buddy  ;D

You say your last batch was OK, what was it that didnt make it great?

[Habanero Smoker]

A question about brine time.  You said 10 days?  Slowpoke said 3 weeks.  I looked at some of the posts on corn beef and most say 4-7 days.  Why are you brine so long?   Does it add something to the flavor?  My first try (several weeks ago), brine five days and it turn out OK.  I got one in the refridge now (5 lbs sirloin tip).
So... just wondering and trying to learn.
Thanks

Many times when I see a recipe with long brine times and/or large amounts of salt; I believe it is an old recipe based on an ingredient that for the main part is no longer used in the U.S. Salt peter (potassium nitrate) was commonly used in the U.S. up until the 70's. Salt peter requires those long brine time, but with sodium nitrite (which is included when you use cure #1); it is a much faster acting cure. When I take a look at those recipes, it seems the brining times were not adjusted when sodium nitrite was substituted for potassium nitrate. Also a lot of those old recipes were for preservation. With today's reliable refrigeration, preservation is not much of a concern.

[Smoker John]

Looking good so far, good info in this thread

[SiFumar]

That will be fantastic!  Smoking any for pastrami?

[ratherbboating]

Yes, I decided to go ahead and smoke today.  5 1/2 days in the brine.  Using Pastrami Recipe from jhurlbur on susuanminor site.  In the smoker right this minute.  IT 155.

[OU812]

That will be fantastic!  Smoking any for pastrami?

Nope  ;D

There gonna be finished up in the crock pot as "Croned beef and cabbage"   

Maybe some of the leftover corned beef will end up in a Runza  8)