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Author Topic: Corning meat (pic heavy)  (Read 16025 times)
Bigtom
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« 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.


15 lbs of brisket



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.



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



Had to throw in an Irish soda bread



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







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


Pulled at 165 IT - Almost


On the grill


We are resting


Time for slicing



STEAMING after SMOKING
In a pan with ½ inch of water ready for a 2 hour steam bath


Foiled and ready for grill


Out of the steam and sliced


Sliced


Decided to do a rye bread for the sammie


Pastrami Sammie – with homemade horseradish/ginger mustard




« Last Edit: March 20, 2011, 06:34:14 PM by Bigtom » Logged

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BakonGrill
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« Reply #1 on: March 09, 2011, 06:25:30 PM »

Thanks, Bigtom-- great info Smiley . 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
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Grandpa JD
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« Reply #2 on: March 09, 2011, 06:57:02 PM »

Will keep an eye on your progress, sounds like you know what you're doing.
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« Reply #3 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??  Roll Eyes Grin
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Grandpa JD
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« Reply #4 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??  Roll Eyes Grin

LOL
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Bigtom
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« Reply #5 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??  Roll Eyes Grin

That's tradition so you don't get it mixed up with the pink cup for salt. Wink
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« Reply #6 on: March 10, 2011, 05:14:50 AM »

Ha ha
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Vindii
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« Reply #7 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.
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http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Bigtom
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« Reply #8 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.
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Boat-n-BBQ
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« Reply #9 on: March 10, 2011, 09:41:18 AM »

Nice thread Tom!

Waiting for the big finish.. Tongue

I'm thinking this should end up in recipes
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BakonGrill
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« Reply #10 on: March 10, 2011, 10:24:26 AM »

...

I'm thinking this should end up in recipes

You got my second if needed.

BakonG
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Smokin in Peosta
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« Reply #11 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. Wink
I usually don't get my cups mixed up until happy hour.  Wink
Like I need another project, I love corned beef,  I think I will give this a try.
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Mike
Vindii
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« Reply #12 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?
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
BakonGrill
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A couple miles from Horse Shoe, NC


« Reply #13 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 Shocked  Cheesy .

BakonG
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Bigtom
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« Reply #14 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.
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