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Author Topic: Corning meat (pic heavy)  (Read 16653 times)
Vindii
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« Reply #15 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.
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They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Crimson
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« Reply #16 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
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scubasmoke
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« Reply #17 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. 
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Bigtom
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« Reply #18 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.
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Vindii
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« Reply #19 on: March 13, 2011, 07:21:07 PM »

Were soaking.  Sure smells nice





Got a glass dish on it holding in down.  Now we wait.
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They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
scubasmoke
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« Reply #20 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.
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Vindii
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« Reply #21 on: March 14, 2011, 04:59:24 AM »

Thanks scuba. Ill trim it up tonight.
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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 #22 on: March 14, 2011, 11:03:35 AM »

You might want to cut it in half as well.
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TAURUS BBQ
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« Reply #23 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.
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Bigtom
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Big STEELERS Keg


« Reply #24 on: March 14, 2011, 03:31:41 PM »

Ok the beav is in!
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Vindii
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« Reply #25 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...
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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.
Shawn W
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« Reply #26 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

still tweaking but it's pretty darn good
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Bigtom
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Big STEELERS Keg


« Reply #27 on: March 16, 2011, 08:44:38 AM »

Cool, looks great.
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Bigtom
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Big STEELERS Keg


« Reply #28 on: March 18, 2011, 09:11:38 AM »

I have updated with finished pics.
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Vindii
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« Reply #29 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.
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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.
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