Happy March all!
I'm thinking of curing my own corned beef this year. I'm going to buy a full packer and break it up into 3 pieces like Meathead suggests. My question is, what sort of container should I use for curing? I'm guessing you need to put each piece in a separate container? If so, I'm concerned with space in my fridge. Can you use freezer bags like I use for bacon? Obviously would need 2 gallon bags instead of 1 gallon. Please advise and thank you as always!
The containers need to be non-reactive, so food grade plastic is a good choice. If you use bags they need lots of capacity to hold a lot of liquid so there is enough nitrite to penetrate, and you'll need to tumble them around so the undersides are submerged or else they cure won't penetrate that side. You can use porcelain or stainless steel. I have some large oplastic tubs I bought at a restaurant supply.
If you have a restaurant supply store nearby check it out. Mine carry Cambro containers some of which are flat but large (in width and length). They have lids, too so that you can set things on top of them if you need to which is nice because you lose less space in the fridge. They also have hotel pans (stainless steel) which can be nice if you want to also use them to braise something.
Alternatively, get a large 2 gallon ziplock and put it on a sheet pan in case of leaks.
I generally prefer something deeper than a sheet pan if going with a ziplock. The deeper container, such as a half size deep hotel pan, helps hold the bag upright
Walmart has corned beef flats and points on sale right now. I usually pick up a few points as that’s what I like. I’m too lazy to cure my own beef, haha.
I just picked up one of those flats on Saturday - they had no points. Tempted to just make corned beef and cabbage in a pot on the stove, per Meathead 's recipe. If you smoke it, will you soak it in water to remove some of the salt?
That's the curious thing. Last weekend I smoked two corned beef points from Walmart. One had been soaking in fresh water for 8 hours with the water changed twice. The other one was taken from the packaging and rinsed off before both were rubbed. I did this to prove to a friend that it would be too salty if it wasn't soaked. He had insisted it wouldn't be so we tested it. In this case he was right. Both were very good. The unsoaked one was not too salty. I can't explain it.
I use Hefty Jumbo Bags. Be sure you put the filled bags into a supportive container, like a deep half-size steam table pan, to contain any leaks or spills.
Comment