I may be in trouble

[Starsky]

I was planning on making my own corn beef this weekend. I have a recipe at home, that I mistakenly thought was Meathead's, and it calls for a 3 -4 day cure. When I pulled up the recipe on this site it calls for a 7-day cure. Ooops! Has anyone used Meathead's recipe but done a shorter cure? Did it work out?

[STEbbq]

Play around with the cure calculator. A lot depends on the thickness of the beef. Cutting it thinner helps a lot. I still feel like 5 days is the minimum, but if you are under 1”, you might be able to roll with 4. I will call it somewhat high risk of not having the cure penetrate fully, versus creating a health concern though. Still, a mostly penetrated corned beef is mostly pretty good.

[mrteddyprincess]

In order to get this done, you should go with 3-4 day cure. Or get a time machine :-) I think homemade corned beef is better than any store bought, even if it's a 3 or 4 day cure.

Good luck and let us know how it turns out!

Brian

[Spinaker]

Thickness is key here. The thicker it is, the longer the cure will take. While we can’t comment on other curing recipes, I would strongly recommend you use the curing calculator for figure out your exact curing time and PPM.

[tstalafuse]

Okay, you can flame me if you want... I would inject the soak/brine/cure an inch or so under the surface, and then put it in to soak/brine/cure for the rest of the time... That should make up for your lost time.. Or, not....

[realdocBBQ]

This was going to be my suggestion. If you're really set on something like this and dont have enough time, you can inject to knock a couple days off - but you have to really pump it up with the injection.

[Starsky]

So I decided to pass. I spent too much money on a full packer to rush it. I had purchased a corn beef flat from the grocery store as back up. I also purchased a corn beef flat round to use for pastrami. I'll save the packer for another time and do it right.

[bbqLuv]

Store-bought Corned Beef, and go from there. Only a suggestion.
This worked for me: How I turn Corned Beef Brisket into Smoked Pastrami - YouTube

Great reminder, I just may have to make this again.

[mrteddyprincess]

Do you have a 3-2-1 method for pastrami?

[bbqLuv]

"Do you have a 3-2-1 method for pastrami?" I'm glad you asked. 3 minutes to make the sandwich, 2 minutes to wolf it down, 1 minute to down a PBR.
Then let the belching begin!

[Starsky]

I made the pastrami today. Did it in the Weber kettle using Jealous Devil lump charcoal with a couple chunk of pecan Yesterday I did a homemade creamy horseradish sauce. Tomorrow the corn beef



This stuff will sure open up your sinuses

[Stuey1515]

That's lookin' good, hope it tastes as good

[bmillin]

What cut of meat was that? Looks to thick to be a point.

[Starsky]

The local grocery store sells a Corned Top Round. They didn't carry any flats or points this year. It's cheaper and very lean. Sort of a poor man's corned beef. Not my favorite but I make it work

[FireMan]

Nice work! Can’t wait fer tomorrow.