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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's making their own corned beef for St. Patty's?

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Old 05-14-2011, 12:26 AM   #61
hroth521
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No doubt about it, I take bad food pics. Those pics above have the white balance messed, and everthing looks green!

I didn't use anything to weigh it down. I just put it in the bag and pushed all the air out. Worked well.

Here's the final product. It was really good (I just had some for breakfast). I think it was a little salty, so I'd cut back on the salt in the brine next time. Spices were just right.

Soak the corned beef for an hour or so in water before you boil it to decrease the saltiness. Doesn't affect the flavor. Been doing this for years - I use the Cooks Illustrated recipe. http://www.zenreich.com/ZenWeb/cornedbeef.htm
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Old 05-14-2011, 12:50 AM   #62
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Soak the corned beef for an hour or so in water before you boil it to decrease the saltiness. Doesn't affect the flavor. Been doing this for years - I use the Cooks Illustrated recipe. http://www.zenreich.com/ZenWeb/cornedbeef.htm
Good call! I'll do that. Thanks.
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