Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Best containers for curing corned beef?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • awsop
    replied
    I brine mine in a vacu-seal bag. Manual sealing to get almost all of the air out. Put in fridge and flip it every day for 7+ days. I brine mine 14 days.

    Leave a comment:


  • jgreen
    replied
    If you want something a bit more money, lookup something called “the briner”. It has a nice system to hold the meat submerged in the brine, but it will take up quite a bit of room in your fridge.

    Leave a comment:


  • johnec00
    commented on 's reply
    Lowes 2 gallon food grade bucket ~ $4.00

  • smcmanamy
    replied
    I had the exact same question about curing two briskets at once - I'm planning to do one traditional style for St. Pat's and then turn the other into pastrami. Thanks for doing the work for me - I'm off to buy some 2-gallon Ziplocs!

    Leave a comment:


  • DrRott
    replied
    It looks like the consensus is to go with Ziploc bags. That makes a lot of sense to me, both for the reasons given and because I’ve always had good results using them for marinating. Thanks everyone!

    Leave a comment:


  • jfmorris
    replied
    This will be similar to when I cure bacon. I usually cut a 9-10 pound belly in half, and use 2 gallon zip lock bags to cure, with the bags sitting in a sheet pan. A bucket or stainless pot will work as well, but will need more volume to immerse the meat, versus using the bags.

    Leave a comment:


  • ItsAllGoneToTheDogs
    commented on 's reply
    this is what I do now, first time I used a container but the only one I had was over sized and took up so much fridge room. This is maybe a 4x a year thing so ziploc gallon bags work so much better. Easier to pick up and swish everything around too.

  • Jerod Broussard
    replied
    I prefer to separate a brisket.

    Leave a comment:


  • coupster
    replied
    I use 2 gallon zip lock bags for 3-5 lb slabs. One per bag, but the bags can be stacked without impacting the curing process. The stacked bags are put on half sheet pans in the fridge to keep them secure and catch any dribbles from the seal. They are flipped twice a day. The process seems to work fine and I've never had a flood.

    Leave a comment:


  • rickgregory
    replied
    If you're going to do this regularly, something like the flat Cambro pans with matching lids are great: https://www.cambro.com/Products/food...ent-food-pans/

    f I’m going to be curing two 4-pound pieces of meat (say a part of the flat and a part of the point), is it best to put them in separate containers? How much does it increase the curing time if I put them together (like in a bucket)?
    I'd put them in separate containers. The problem is that if they're stacked, they are effectively one really think piece. You want the cure to be on all sides of them. You might be able to do that in a bucket, though (keep them apart).
    Last edited by rickgregory; March 2, 2021, 01:28 PM.

    Leave a comment:


  • latenight71
    replied
    Smart n' Final or Chefs Toys will have what you need if those are in your area. or look here - https://www.webstaurantstore.com/308...ner-lid-combos

    I would think you could cure as much meat that will fit but wait for a more expert opinion on that.

    Leave a comment:


  • DrRott
    started a topic Best containers for curing corned beef?

    Best containers for curing corned beef?

    Hi everyone,

    I’m about to embark on my first experience making corned beef from scratch, and I want to be sure I don’t screw it up. I have two big questions:
    1. What’s the best container to use for the curing process? Is it better to have the brisket lay flat, like in a big tray or pan? Or is it better to use a food-safe bucket? Or doesn’t it matter? I’m planning to get a full packer from Costco (around 15lbs) and using about half of it for corned beef.
    2. If I’m going to be curing two 4-pound pieces of meat (say a part of the flat and a part of the point), is it best to put them in separate containers? How much does it increase the curing time if I put them together (like in a bucket)?
    Any thoughts on any of the above would be greatly appreciated. I haven’t seen these specific topics in the discussions I’ve read, so I apologize if I’m asking anything redundant.

    Thanks!
    Craig

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker