Jogeephus
Well-known member
Took an eye or round and corned it. Soon to have some Reuben sandwiches with homemade kraut.
Corned Beef
- Thread starter Jogeephus
- Start date
ohiosteve
Well-known member
How do you 'corn' beef ? I've always wondered. A classic rueben is one of my all time favorites.
A
Anonymous
That's looks good enough to eat
OP
OP
Jogeephus
Well-known member
ohiosteve":3i7nkdr9 said:
Corning is like making a ham but much much easier. You just soak it in a brine with some curing salt and the curing salt will bring the color out and keep the nasties off of it.
Howdy, I tweek mine every time too. Always experimenting. This one is rather mild but its pretty decent. My notes are in the barn so I can't post it now but I'll make a point to get them and post it.
3-way, I like it thin too but there are those in the house that can't figure out how to take it out of the package if I do it that thin. IMO-the reuben is the second best sandwich in the world. Tomato sandwich being number 1.
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Kathie in Thorp
Well-known member
You're a very handy guy to have around the house/kitchen/garden, Jo -- I'm sure the Mrs. highly appreciates you!
lynnmcmahan
Well-known member
Jogeephus":2jj86sva said:
Sounds good but it's hard to beat a good ole BLT even if you leave the "L" off.
OP
OP
Jogeephus
Well-known member
OOOPPPS, I forgot about the BLT w/ the L for me. :lol2:
wbvs58
Well-known member
You sure know how to eat Jogee.
Ken
Ken
alisonb
Well-known member
And it would seem she doesn't even need a whip ;-)Kathie in Thorp":16o52sxh said:
Jo - that looks so good. I like cutting corned beef with the grain(quite a thick slice) occasionally, I then shred it, add a bit more salt and have the long slivers as a snack
pdfangus
Well-known member
I also would be interested in a tutorial on how to.......
I love corned beef.....
even the canned stuff from south america....for a while a few months ago it was impossible to find around here and finally had a distributor tell me that none ws being shipped.
I love corned beef.....
even the canned stuff from south america....for a while a few months ago it was impossible to find around here and finally had a distributor tell me that none ws being shipped.
OP
OP
Jogeephus
Well-known member
I found my notes but there are thousands of ways to make it and some are probably better but this one isn't bad. Since my objective was to use this on reuben sandwiches that used some homemade kraut which is somewhat salty I wanted the meat to be only mildly salty so the sandwich itself wouldn't be too salty. To do this I made an 8% brine - normally I'd have it heavier than this.
This recipe is for a gallon but what you can do if you need more is to weigh the meat and make 50% of its weight in brine (2:1) and you should have plenty to cover the meat.
Here is the recipe for a gallon.
1 gallon of water
10.6 oz of non iodized salt like canning salt or kosher salt
3.3 oz of corn syrup (mollasses, cane syrup, honey or whatever works too)
2 cloves of garlic chopped fine and mashed into a paste
0.2 oz of pickling spice
2.3 oz Cure 1 (Pink Salt, Prague Powder) If you have Morton's tenderquick then don't add the salt and just do what their directions say but it will be a bit more salty or I guess you could use 13 oz's of Tenderquick.
Its better to heat your brine and let it steep for 30 minutes then cool it so the heat will release the oils of the spices but you don't have to.
When your brine is cooled, weight the meat and take 10% of this weight in brine and inject it into the center of the meat. You don't have to do this, but it offers insurance that the center will be fully cured and it will cut a two days off your curing time.
Next, just put the meat in the brine and leave it for 5 days (if you injected it) 7 days if you didn't.
CORNED BEEF
After this time take the meat out and rinse it off and put it in a pot of cold water and slowly bring the water to a low simmer (about 155-175F) Leave it in there for about 3 hours and when the internal temp is around 155F take it out and let it rest. When it gets to room temp just stick it in the refrigerator for a day and then slice it the next day.
PASTRAMI
If you like pastrami, don't place in water. Take 50% black peppercorns and 50% coriander seeds and grind them and spread this heavily over the meat to form a crust and place in the oven at 180F until the internal temp is 155F and then take out, let rest, refrigerate and slice next day.
Either will keep in fridge for 2 weeks or so.
If you really like to eat it a lot and you want to keep a steady supply going, you can make a bucket of brine and drop cuts of meat in the bucket at various times of the week. To keep the cuts identified, just thread some butcher string through the meat and tie knots in it to identify which piece is which. This is how I was taught to do it by my butcher friend. This practice is probably frowned on today but my friend did this for over fifty years and he lived into his 80's with no ill effects from doing this.
I hope you find this helpful and not confusing cause its really very simple.
This recipe is for a gallon but what you can do if you need more is to weigh the meat and make 50% of its weight in brine (2:1) and you should have plenty to cover the meat.
Here is the recipe for a gallon.
1 gallon of water
10.6 oz of non iodized salt like canning salt or kosher salt
3.3 oz of corn syrup (mollasses, cane syrup, honey or whatever works too)
2 cloves of garlic chopped fine and mashed into a paste
0.2 oz of pickling spice
2.3 oz Cure 1 (Pink Salt, Prague Powder) If you have Morton's tenderquick then don't add the salt and just do what their directions say but it will be a bit more salty or I guess you could use 13 oz's of Tenderquick.
Its better to heat your brine and let it steep for 30 minutes then cool it so the heat will release the oils of the spices but you don't have to.
When your brine is cooled, weight the meat and take 10% of this weight in brine and inject it into the center of the meat. You don't have to do this, but it offers insurance that the center will be fully cured and it will cut a two days off your curing time.
Next, just put the meat in the brine and leave it for 5 days (if you injected it) 7 days if you didn't.
CORNED BEEF
After this time take the meat out and rinse it off and put it in a pot of cold water and slowly bring the water to a low simmer (about 155-175F) Leave it in there for about 3 hours and when the internal temp is around 155F take it out and let it rest. When it gets to room temp just stick it in the refrigerator for a day and then slice it the next day.
PASTRAMI
If you like pastrami, don't place in water. Take 50% black peppercorns and 50% coriander seeds and grind them and spread this heavily over the meat to form a crust and place in the oven at 180F until the internal temp is 155F and then take out, let rest, refrigerate and slice next day.
Either will keep in fridge for 2 weeks or so.
If you really like to eat it a lot and you want to keep a steady supply going, you can make a bucket of brine and drop cuts of meat in the bucket at various times of the week. To keep the cuts identified, just thread some butcher string through the meat and tie knots in it to identify which piece is which. This is how I was taught to do it by my butcher friend. This practice is probably frowned on today but my friend did this for over fifty years and he lived into his 80's with no ill effects from doing this.
I hope you find this helpful and not confusing cause its really very simple.
Thanks-- mine always called for brining it in the refrigerator . The meat shop just has the barrel out in in shop.
I was afraid to not keep it in the refrigerator but always wondered if it wouldn't be better brined at room temp.
I was afraid to not keep it in the refrigerator but always wondered if it wouldn't be better brined at room temp.
OP
OP
Jogeephus
Well-known member
I'd be scared to brine it if it wasn't in a cooler or during the winter.
A
Anonymous
I've only done a few but I use a dry cure. Is there a big difference in the final product?
OP
OP
Jogeephus
Well-known member
Never done a dry cure with corned beef but I would think that a dry cure by nature is aimed at pulling the moisture out of the meat then it would be drier.
A
Anonymous
I'll have to try a brine next time
Kathie in Thorp
Well-known member
I've never attempted smoking (fish/poultry/meat!) or curing anything but the common cold.
OP
OP
Jogeephus
Well-known member
Kathie in Thorp":1l5jggw2 said:
You should give it a go. Corning is a good thing to do with those lean cuts of beef.
