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Thread: Home made corned beef recipe??
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12-08-2012, 01:08 PM #1
Home made corned beef recipe??
Pursuant to this thread I now need jerky and corned beef recipes.
I've got four?, 5 pound top round roasts that the butcher marked 'jerky' for me and the brisket off of one side of beef that I grew in my yard. The brisket is one piece and buried under the jerky roasts. If I go digging to weigh it I'll never get it back into the jigsaw puzzle that is my freezer, but I'm going to call it 15 pounds. I'm looking for some ideas for recipes for jerky and I'm looking for a good corned beef recipe.You are what you eat.
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There's no such thing as bad snow, just shitty skiers.
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12-08-2012, 01:21 PM #2
What is it with Canadians and the word 'pursuant'?
Its a good word, but it must be in the water around there.
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12-08-2012, 01:38 PM #3Funky But Chic
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It's the flavour of the day.
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12-08-2012, 03:33 PM #4
I'd start here, with this: http://ruhlman.com/2010/03/corned-be...cure-your-own/
The book that comes from, Charcuterie, is my go-to for cured meat product recipes...
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12-08-2012, 04:29 PM #5
From Cook's Magazine:
Note: If you prefer a leaner piece of meat, feel free to use the flat cut. In fact, we found more flat cut than point cut briskets in supermarket meat cases, so you'll probably have to ask the meat department attendant or butcher to bring you a point cut. Leave a bit of fat attached for better texture and flavor.
Ingredients
1/2 cup kosher salt
1 tablespoon black peppercorns, cracked
3/4 tablespoon ground allspice
1 tablespoon dried thyme
1/2 tablespoon paprika
2 bay leaves, crumbled
1 beef brisket (fresh, 4 to 6 pounds), preferably point cut, trimmed of excess fat, rinsed and patted dry
Instructions
1. Mix salt and seasonings in small bowl.
2. Spear brisket about thirty times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible. Place in pan large enough to hold it (a jelly roll pan works well), cover with second, similar-size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day.
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12-10-2012, 11:56 AM #6
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12-10-2012, 12:30 PM #7yelgatgab
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Tomorrow will end a week-long brine on my first attempt at corned beef. I basically mixed and matched several recipes, concentrating mostly on the salt solution.
Remind me. We'll send him a red cap and a Speedo.
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12-10-2012, 11:22 PM #8
I used this one
http://www.huffingtonpost.com/craig-...b_1316550.html
and it was fucking awesome, best I've ever had.“I tell you, we are here on Earth to fart around, and don't let anybody tell you different.”
― Kurt Vonnegut, A Man Without a Country
www.mymountaincoop.ca
This is OUR mountain - come join us!
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12-11-2012, 10:02 AM #9Registered User
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I've been making jerky that turns out pretty ok. No doubt it would be better with better steak (but I like mine better than bought jerky)....
salt, pepper, marinate in dark beer & a bit of hickory essence for a few days. Then a bit more salt & pepper & into the dehydrator. Tasty goodness.
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12-11-2012, 04:10 PM #10
Capt Awesome pointed me in the direction and then I ran away with it. That book charcuterie, is an amazing book. Def get that. I find some recipes a lil salty but for the most part it's spot on.
My recipe for corned beef/ pastrami is a collective of what I found on the interwebz, and I think it's pretty fucking money.
The cure is:
3/4 c kosher salt
1/2 c sugar
2 tsp pink salt ( sodium nitrate)
4 Tbsp pickling salt
5-7 cloves of garlic, crushed
2-3 gal water
Combine all in warm enough water so the salt and sugar dissolve. Allow it to cool to room temp before adding the brisket. Soak it for three weeks, stirring occasionally. Rinse then boil away for corned beef or rub it down and smoke it for pastrami.
My pickling spice recipe:
2 Tbsp mustard seeds
2 Tbsp allspice berries
2 Tbsp coriander seeds
2 Tbsp cloves
2 Tbsp black pepper corns
2 Tbsp red pepper flakes
1 tsp ground ginger
2 crushed bay leaves
1 cinnamon stick
Toast all the seeds, allspice, peppercorns, cinnamon stick, cloves in a pan over low heat. Then either in a mortar and pestle or with the back of a pan crush the toasted ingredients. Combine with the remaining ingredients. Store in an air tight container.
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03-10-2019, 01:28 PM #11
Mmmm corned beef
It’s whats for dinner tonight. . .
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03-10-2019, 01:41 PM #12
Thread kneads pics.
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03-10-2019, 01:47 PM #13
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03-10-2019, 04:35 PM #14
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03-10-2019, 04:43 PM #15Funky But Chic
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If you're gonna go as far as making corned beef, make patrami.
Or since the OP is from Canada, "smoked meat".
Did you ever make the corned beef, Beaver?
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03-10-2019, 05:11 PM #16
Corned beef and cabbage to be consumed very soon.
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03-10-2019, 05:16 PM #17
9.0/10
1. Bic lighter instead of Guinness
2. Plate has radius point for Colman's mustard, yet there is no Colman's mustard on plate.
https://colmansusa.com/product/dry-mustard-4ozLast edited by highangle; 03-10-2019 at 05:37 PM.
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03-10-2019, 08:51 PM #18
I found an "As good as Katz" recipe. Being a Canadian from the West coast I'd never heard of Katz but tried it. I didn't stop at corned beef, I went all in on pastrami. Since then I've made pastrami heart, tongue, brisket and misc beef cuts about 10 times. Tongue pastrami is off the hook yummy the fat speckling really takes up the flavor. This reminds me, I've got 3 briskets in the freezer need to eat, hmmmmm.
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03-11-2019, 02:48 PM #19
I always cook it in beer. Seems better and you can tell everyone you cooked it in beer. Guiness stout or any dark brew seems to make the best impression.
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03-12-2019, 10:29 AM #20
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03-12-2019, 11:10 AM #21
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03-12-2019, 03:18 PM #22
Picked up a small chunk at Milfco today. Pricey at 4.29 a pound.
Gotta get cabbage, taters and carrots now. Plan to cook in scottybrew Imp stout.watch out for snakes
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03-12-2019, 04:59 PM #23
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03-12-2019, 07:05 PM #24
Sounds like you're well on your way to a kick ass St Patrick's Day feast!
Go that way really REALLY fast. If something gets in your way, TURN!
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03-16-2019, 11:27 AM #25
Last edited by SB; 03-16-2019 at 03:23 PM.
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