Broil King Keg Forum

The Keg Recipe Vault => Beef & Veal => Topic started by: Bigtom on March 09, 2011, 05:59:47 PM



Title: Corning meat (pic heavy)
Post by: Bigtom on March 09, 2011, 05:59:47 PM
I have used wet and dry cures for meats over the years and have come up with my own personal preferences. IMHO I prefer to wet brine/cure Canadian bacon and corned beef, dry cure bacon, and pastrami is a push, either way.

I have made my own pickling spice but currently use the blend from The Spice House. Here is how I am currently doing the brisket corning for St Pats.

Spice blend for 5 lbs of brisket.
(http://farm6.static.flickr.com/5132/5513100107_e2a3316a68_z.jpg)

15 lbs of brisket
(http://farm6.static.flickr.com/5211/5513697198_9ba3461879_z.jpg)


For every 5 lbs of brisket (flat or point whatever your preference)

1 gallon spring water
2 cups ksalt
½  white cup sugar
5 tsps pink curing salt
2 tsp granulated garlic
2 TBLSPN good grade pickling spice
2 Turkish bay leaves

Heat and stir to dissolve, then cool overnight in fridge.

The next day I bagged up the briskets, covered them in the brine/cure and put in fridge for 2 weeks. I rotate daily. (I will add pictures here later.)

I will pull the 3 corned beefs on 3/16/11 and soak them in fresh water for 24 hours in the fridge, changing the water 4-5 times during the process. Two of them will be cooked on 3/17 for St Pats with the recipe listed below. The other will be air dried for another 24 hours in the fridge and then used in the pastrami recipe below.

After 2 1/2 weeks of corning. Ready for the soaking process.

(http://farm6.static.flickr.com/5092/5532226805_091b5d4d84_z.jpg)

After 24 hrs of soaking with 5 water changes. Ready for cooking.

(http://farm6.static.flickr.com/5140/5537090655_ca6f0cc013_z.jpg)

Had to throw in an Irish soda bread

(http://farm6.static.flickr.com/5254/5537090919_fff21e9249_z.jpg)

The meal:
Corned Beef
Green & Savoy Cabbage
Red Potatoes
Irish Soda Bread
Homemade mustards (horseradish/ginger & honey/Smithwick’s)
1 or 2 Smiddy’s to complete the pairing


(http://farm6.static.flickr.com/5052/5537669454_1fa8eb9496_z.jpg)

(http://farm6.static.flickr.com/5174/5537090139_64888f3d98_b.jpg)


Corned Beef Dinner

Add brisket to a large pot or DO and cover with plenty of water leaving room for other veggies.
Throw in a little corning spice, chopped carrots, celery, and onion then bring to a boil and simmer till fork tender. (Approx 30 mins lb)
When brisket is getting close to being done add potatoes and cabbage of your choice (we like red pots  & savoy cabbage).
When done let it rest for 10-20 mins and slice thin against the grain.
We like to serve it with a homemade spicy horseradish/ginger mustard.
Oh, and drink copious amounts of green beer throughout the process.

Pastrami

Toast and then coarsely grind coriander seeds/black peppercorns and heavily coat the dry corned brisket that has had any visible fat removed.
Get a low/slow going (220-225) with some apple wood and smoke to an IT of 165.
Now at this point you could rest it then slice it and enjoy the heck out of it…BUT.
Put an inch of water in the bottom of your DO or foiled roasting pan. (You can do this indoors, but where is the fun in that).
Place the pastrami on top and cover.
Steam for at least 1 hour up to 2-3 if you can resist, this helps tenderize the pastrami.



SMOKING
Out of the brine, rubbed, and ready for smoking
(http://farm6.static.flickr.com/5012/5545136900_f02524b5f1_z.jpg)

Pulled at 165 IT - Almost
(http://farm6.static.flickr.com/5131/5544672583_4ebe46dca9_z.jpg)

On the grill
(http://farm6.static.flickr.com/5299/5545139350_59123667a1_z.jpg)

We are resting
(http://farm6.static.flickr.com/5092/5545251608_8797b8860f_z.jpg)

Time for slicing
(http://farm6.static.flickr.com/5025/5545140170_bc7f02be7d_z.jpg)


STEAMING after SMOKING
In a pan with ½ inch of water ready for a 2 hour steam bath
(http://farm6.static.flickr.com/5134/5545252286_b2fecd562e_z.jpg)

Foiled and ready for grill
(http://farm6.static.flickr.com/5091/5544674291_b6598c86da_z.jpg)

Out of the steam and sliced
(http://farm6.static.flickr.com/5022/5545253422_2bce5686e8_z.jpg)

Sliced
(http://farm6.static.flickr.com/5131/5544675307_7dd3f40c8d_z.jpg)

Decided to do a rye bread for the sammie
(http://farm6.static.flickr.com/5131/5545154604_c2e948cd91_z.jpg)

Pastrami Sammie – with homemade horseradish/ginger mustard
(http://farm6.static.flickr.com/5299/5545152272_67c2d50f8c_b.jpg)





Title: Re: Corning meat
Post by: BakonGrill on March 09, 2011, 06:25:30 PM
Thanks, Bigtom-- great info :) . Hopefully this will make it into the recipe section at the moderator's convenience after folks have had a chance to take a gander at it.

BakonG


Title: Re: Corning meat
Post by: Grandpa JD on March 09, 2011, 06:57:02 PM
Will keep an eye on your progress, sounds like you know what you're doing.


Title: Re: Corning meat
Post by: TAURUS BBQ on March 09, 2011, 07:10:29 PM
This is great details, thank you.
But why does the cup for the sugar have too be white??  ::) ;D


Title: Re: Corning meat
Post by: Grandpa JD on March 09, 2011, 07:12:28 PM
This is great details, thank you.
But why does the cup for the sugar have too be white??  ::) ;D

LOL


Title: Re: Corning meat
Post by: Bigtom on March 09, 2011, 11:13:02 PM
This is great details, thank you.
But why does the cup for the sugar have too be white??  ::) ;D

That's tradition so you don't get it mixed up with the pink cup for salt. ;)


Title: Re: Corning meat
Post by: TAURUS BBQ on March 10, 2011, 05:14:50 AM
Ha ha


Title: Re: Corning meat
Post by: Vindii on March 10, 2011, 07:38:24 AM
Thanks Bigtom.  I'm going to give this a try.  I'll get the supplies this weekend and get the brisket started. 

You said you will brine for 2 week and 1 day in fresh water.  Most of the recipes i have read brine for around 5 day.  Does it matter.  Just want to plan a day to start so its ready on a weekend otherwise I wont have the time to cook it.


Title: Re: Corning meat
Post by: Bigtom on March 10, 2011, 09:25:52 AM
I have seen recipes go from 2 days on out, so you have plenty of time. I met a deli owner years ago that had the best corned beef sandwiches. I subsequently found out he corned his own beef over a 30 day period. So, I experimented a bit and found 2 weeks worked for me.

The process is pretty easy and the results are far superior to store bought. There is a lot of bang for your buck.


Title: Re: Corning meat
Post by: Boat-n-BBQ on March 10, 2011, 09:41:18 AM
Nice thread Tom!

Waiting for the big finish.. :P

I'm thinking this should end up in recipes


Title: Re: Corning meat
Post by: BakonGrill on March 10, 2011, 10:24:26 AM
...

I'm thinking this should end up in recipes

You got my second if needed.

BakonG


Title: Re: Corning meat
Post by: Smokin in Peosta on March 10, 2011, 12:04:00 PM
That's tradition so you don't get it mixed up with the pink cup for salt. ;)
I usually don't get my cups mixed up until happy hour.  ;)
Like I need another project, I love corned beef,  I think I will give this a try.


Title: Re: Corning meat
Post by: Vindii on March 11, 2011, 11:24:09 AM
I've read some people say not to put the brine in a metal pot.  Use plastic or glass.  Is that correct?


Title: Re: Corning meat
Post by: BakonGrill on March 11, 2011, 01:01:27 PM
I've read some people say not to put the brine in a metal pot.  Use plastic or glass.  Is that correct?

Never done corned beef, but I've always brined pork or chicken in a stainless steel bowl, and look how I turned out :o  :D .

BakonG


Title: Re: Corning meat
Post by: Bigtom on March 11, 2011, 01:24:49 PM
I've read some people say not to put the brine in a metal pot.  Use plastic or glass.  Is that correct?

I use a stainless pot to heat the brine (not aluminum/copper because they react with the salts).

I usually transfer the brine into a plastic Cambro or 5 gallon food service container to cool the brine in the fridge. You can then brine the item in there or transfer it to bags that fit better in the fridge. If you brine in a container, put a heavy plate/bowl on top or a cooled bag of brine (if it leaks it doesn't dilute)to weigh it down.

Rest depot has some nice plastic containers you can use. Buy a big one and you can do your Thanksgiving turkey in there too.


Title: Re: Corning meat
Post by: Vindii on March 12, 2011, 06:20:25 PM
I got my brisket and supplies today.  I had to stop at the local butcher to get the pink cure.  I was talking to him about what I was doing.  He told me he cures his corned beef for 5 week.  He wasnt sure if it would cure all the way thru in 2 weeks.

Does the amount of cure that you use have an effect?

What changes if it is not cured all the way.  Does it just not have as much flavor?

Making the brine/cure tonight and brisket will go in tomorrow.


Title: Re: Corning meat
Post by: Crimson on March 12, 2011, 06:33:40 PM
dont use more cure inject it to 15% weight then submuge it in the brine for 3-5 days would work


Title: Re: Corning meat
Post by: scubasmoke on March 12, 2011, 07:33:07 PM

The curing is part one, the cooking is part two.  I don't use pink salt or saltpeter.  In 7-10 days its well corned, then cook to finish.  Corning and pastrami is like cooking anything, there are 100 ways to get the kiddies to clap.  It worked if they clap. 


Title: Re: Corning meat
Post by: Bigtom on March 12, 2011, 10:34:45 PM
I got my brisket and supplies today.  I had to stop at the local butcher to get the pink cure.  I was talking to him about what I was doing.  He told me he cures his corned beef for 5 week.  He wasnt sure if it would cure all the way thru in 2 weeks.

Does the amount of cure that you use have an effect?

What changes if it is not cured all the way.  Does it just not have as much flavor?

Making the brine/cure tonight and brisket will go in tomorrow.

I have tried it throughout a 30 day period over the years and settled on 2-3 weeks. It probably does get more "flavor" over time. I think you will be happy with even 1 weeks worth of curing. IMHO it has so much over the store bought type with taste, look,  and texture.


Title: Re: Corning meat
Post by: Vindii on March 13, 2011, 07:21:07 PM
Were soaking.  Sure smells nice

(http://i768.photobucket.com/albums/xx324/Vindiii/P11402891024x768.jpg)

(http://i768.photobucket.com/albums/xx324/Vindiii/P11402911024x768.jpg)

Got a glass dish on it holding in down.  Now we wait.


Title: Re: Corning meat
Post by: scubasmoke on March 14, 2011, 04:54:37 AM
Vindii, you don't want to corn the fat, it slows down the meat from curing by stopping the salt from getting to it, you want to trim that fat down to 1/4", cutting out all the rest.


Title: Re: Corning meat
Post by: Vindii on March 14, 2011, 04:59:24 AM
Thanks scuba. Ill trim it up tonight.


Title: Re: Corning meat
Post by: Bigtom on March 14, 2011, 11:03:35 AM
You might want to cut it in half as well.


Title: Re: Corning meat
Post by: TAURUS BBQ on March 14, 2011, 03:29:10 PM
You guys got me on to this, so I am going to attempt pastrami for Thursday night.
I don't have time for the full corning myself, so I purchased some already corned brisket from my local butcher who does it himself. He cut one in half for me (10lbs) and it is sitting in my fridge ready for a soak and rub in a couple of days.


Title: Re: Corning meat
Post by: Bigtom on March 14, 2011, 03:31:41 PM
Ok the beav is in!


Title: Re: Corning meat
Post by: Vindii on March 15, 2011, 07:39:13 PM
All right.  Brisket is trimmed and cut in half.  I never trimmed (or cooked) a brisket before so...


Title: Re: Corning meat
Post by: Shawn W on March 15, 2011, 08:35:09 PM
Some of you guys might be interested in my Montreal Smoked Meat thread:
http://tvwbb.com/eve/forums/a/tpc/f/6880069052/m/7700083024 (http://tvwbb.com/eve/forums/a/tpc/f/6880069052/m/7700083024)

still tweaking but it's pretty darn good


Title: Re: Corning meat
Post by: Bigtom on March 16, 2011, 08:44:38 AM
Cool, looks great.


Title: Re: Corning meat
Post by: Bigtom on March 18, 2011, 09:11:38 AM
I have updated with finished pics.


Title: Re: Corning meat
Post by: Vindii on March 18, 2011, 09:18:04 AM
I have updated with finished pics.

Very nice Tom.  I like the presentation.  Im going to try to give mine at least 2 weeks and maybe three.  Im thinking one half corned beef and one pastrami.

Thanks for the write up on this one.


Title: Re: Corning meat
Post by: Bigtom on March 19, 2011, 04:17:42 PM
Yup. I just did the other half as a pastrami today. Unbelievably good. You should go that way also, then slice it thin on your Hobart!


Title: Re: Corning meat (pic heavy)
Post by: Bigtom on March 20, 2011, 06:34:47 PM
I have added the pastrami pics.


Title: Re: Corning meat (pic heavy)
Post by: Vindii on March 20, 2011, 07:04:55 PM
Oh ya Tom that looks great.  If mine comes out anywhere near that good ill be pleased.  Looks awesome.


Title: Re: Corning meat (pic heavy)
Post by: TAURUS BBQ on March 20, 2011, 07:14:09 PM
Great Job!!


Title: Re: Corning meat (pic heavy)
Post by: Vindii on March 28, 2011, 06:55:22 AM
Thanks again for posting this Tom.  Worked great.  Here a link to my results.

http://forum.bigsteelkeg.com/index.php?topic=5403.0


Title: Re: Corning meat (pic heavy)
Post by: smokey on March 28, 2011, 08:59:02 AM
Great post big tom!

I need a bigger fridge to try this

You mentioned a dry cure as well for pastrami
I've been experimenting with Prague #1 and vacuum sealed bags
Any tips?


Title: Re: Corning meat (pic heavy)
Post by: roaniecowpony on June 09, 2015, 05:56:57 AM
I thought I'd add a link to Amazing Ribs recipe for corned beef.  There are links from there to pastrami and probably more importantly, the precautions to take in wet curing and what to look out for.  He addresses the concern over nitrites (pink curing salts)...said it was misinformation and debunked many years ago, but the stigma stuck.  He said the nitrites are what keeps bad organisms from growing.  Also, he cautions about looking for bubbles in your cure.  Bubbles are bad. Worth the read.
http://amazingribs.com/recipes/beef/home_made_corned_beef.html

I followed their recipe more or less, but deviated in the cut of beef. I used tri-tip.  I used their recipe a couple times now and have gotten great results.  For the pastrami dry marinade, I brushed yellow mustard on the beef to hold the pepper/coriander/etc..  Then I let that go 4 days in the fridge, then smoked for 3 hours to 160F internal.  They were ready to go at that point, but letting them set in the fridge settles the smoke in better.  No need to steam to tenderize Tri-tip.  Tri-tip makes for a fairly lean coldcut for sammies.

(http://i26.photobucket.com/albums/c125/roaniecowpony/BBQ/DSC_2974%20Medium_zps5ks3yz6w.jpg) (http://s26.photobucket.com/user/roaniecowpony/media/BBQ/DSC_2974%20Medium_zps5ks3yz6w.jpg.html)