I made a corned beef using MH's recipe. Last time I made it there was a step to soak the meat for awhile after curing to remove some of the salt. I'm not seeing that step in the recipe now. Am I just missing it or has this step been dropped?
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Yeah, I noticed that today, too. I'm still planning to desalinate. -
ahah .... I figured it out. The corned beef recipe is the basic brine recipe. There are downstream recipes, like corned beef and cabbage, reuben sammiches, pastrami, etc .... if you need to desalinate, it will be in the follow on recipe.Comment
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Ok, so my next question is what should I do if I want to sous vide this? I'm assuming the desalination step is where you simmer it for 30 minutes and then dump the water. Should I simmer for 30 minutes, rinse and vacuum seal and then shock in ice bath? Or, should I just soak in water overnight in the fridge and then vacuum seal?Comment
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I am fixing to make a corned beef / pastrami from a full brisket (12.6 lbs before trimming). The container I want to pickle it in hold its nicely, by I can only add 1 gallon of water. Can I double the ingredients except the water and still only pickle it for 5-7 days to achieve the same results? I don't want go to my next size up container as it requires 7 gallons to fill it.Comment
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Baconator use Doc Blonder's cure calculator on this page to figure out the appropriate amount of Prague Powder #2, based on water and meat weight. Also helps with time in the brine. http://amazingribs.com/tips_and_tech...ing_meats.html
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I suggest using two 2 gal zipper bags and double wrapping in them.Comment
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Desalinate in the container that you used for brining. Wash it, of course. I did mine for 48 hours.
Then smoke it too 170 F, or to the bark level you want.
Then SV it for 4 hours at 195 F. My results were unbelievable.Comment
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Baconator No. Buy a bigger container. I bought a cheap one for $20, from Websteraunt. It works great. Here is what you want. Don't forget the lid! This will fit a whole packer brisket and you will have enough room for the WHOLE brine. Resist the urge to cut corners here. It will be worth it, trust me. This container is perfect.
http://www.webstaurantstore.com/22-q...407S022PC.html
Last edited by Spinaker; March 9, 2017, 08:44 PM.Comment
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I think I've figured out where I got confused. In MH's recipe for pastrami, the instructions say to soak the corned beef in water for 8 hours. I don't see these instructions with the corned beef and cabbage recipe, so I'm assuming the 30 minute simmer and change of water is substituted for the 8 hour soak.Comment
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You Feelers Are Asking and Answering All the Right Questions, Thank You! I Put a 10 Lb Flat in a 2 Gallon Brine Recipe by Michael Ruhlman Yesterday!
I have a large Kettle from a Turkey Fryer with a Basket I am Using! The Brisket was cut in 1/2 and the Two Halfs sit in the Brine on edge. I intend on rotating the Meat Daily! First Time for Everything, My Ears Still Ring, Chug a Lug, Chug a . . . etc. One Half is Corned Beef for St Paddy's πππππ the Other I intend to give a Pepper and Honey Rub and SmokeΓ’ΒβΓ’ΒβπΓ’ΒβΓ’Ββ in a Mason Jar, Chugga Lu...etc. The Price My "GOOD BUDDY" Charged MeΓ’ΒβThe SOB!Γ’Ββπππππ
I Can't Aford to Srew This Up! π¨π±π°π±π¨
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Last edited by Danjohnston949; March 11, 2017, 08:43 AM.Comment
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I just Spoke with Tim the Owner of Prime Cut Meats and He told Me that the Large Packing Houses would be required by the Fed's to Use Stainless Steel Containers for Pickeling and Curing! Set My Mind at Ease Some!
From a Backyard Cremator in Fargo ND, Dan -
EdF, Thanks for Further Setting My Mind At Ease! I am not 100% Sure that My S (ory), O (ld), B (utcher) Tim, Owner of Prime Cuts Meats wouldn't Poison Me if He CouldΓ’ΒβΓ’Ββ
From a Backyard Cremator in Fargo ND, Dan
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