(raising my hand)
I gotta find a nice brisket in the next few days.
I gotta find a nice brisket in the next few days.
(raising my hand)
I gotta find a nice brisket in the next few days.
that sounds good, mind sharing your recipe?
(raises hand)
I'll be brining two different briskets: one using the recipe out of "Charcuterie", and the other from the homebrewchef
http://www.homebrewchef.com/StoutCuredCornedBeefandCabbage.html
Making boiled dinner or corning your own brisket? There's a big difference.
We make boiled dinner more than just on St Patrick's Day and I've only brined a brisket for pastrami.
That looks GOOD! Thanks for the link!
I meant "corning your own brisket"... c'mon guys... it's the meat curing forum!
Yeah, I'm doing the same and taking the recipe right out of Chacuterie (my new bible).
I'm at work and will try to post the recipe in the next day or so Strat... I have a HBC meeting today so I'll be running around like a mad man all night.
I meant "corning your own brisket"... c'mon guys... it's the meat curing forum!
(raises hand)
I'll be brining two different briskets: one using the recipe out of "Charcuterie", and the other from the homebrewchef
http://www.homebrewchef.com/StoutCuredCornedBeefandCabbage.html
I had assumed that was implied too. You didn't say "boiling some overly salty **** from a bag that you bought".
We always get our briskets from Armando's in Pawtucket...
Also... thanks for the idea...
I wasn't until I saw this thread. Now I'm working on my first attempt at home curing.
This thread has me interested.I've got mine going right now. Picked up a choice cut brisket for $1.99/lb- 7 pounds of flat is corning, and 5 pounds of point is brining for pastrami.
Next time short ribs go cheap(er) I'm going to try corning them, too.
Yeah, I wanted to know if I started brining it tonight if it would be ready for the smoker on Sunday (but I now realize that in order to boil/cool the brine it wouldn't go in the brine until tomorrow morning). I could wait a whole nuther week if needed. I can boil the corned beef on a weeknight (like Wednesday the 16th). Looking around the 'net I've seen brining times from 3 days to 3 weeks (using similar methods). Some say poke holes all through it, some don't.Pastrami and corned beef are essentially the exact same thing. They are both "cured" by brining in pickling spices (among a few other things). The difference is really that pastrami, after curing, is smoked with a crust of crushed pepper and coriander whereas the corned beef is simply boiled.
I'm not sure there is a difference between "corning" and "brining"... except for maybe the pickling spices.
You mean do you have time to make a pastrami for this sunday? You should. The recipe I have says it simply stays in the brine for 3 days. (Corned beef is five)
Careful.... It is a forum on HBT for a reason. Curing has addictive qualities similar to brewing. Be warned!!!
What is the difference between corning and brining? Contact time? I guess I thought pastrami and corned beef were 'cured' the same way just cooked differently.
I have a foodsaver, would putting it in bag and pulling vacuum on it speed the process?
That might explain the huge differences in contact times I've seen, as low as 3 days and as much as 3 weeks. Does this mean that a brisket that has 'cured' for only 3-5 days isn't truly 'corned' beef (even if it had pink salt) but just a brined/boiled brisket?dataz722 said:Technically corning and brining are very similar but corning usually has pink salt in it to cure the meat. Corning is also a much longer process since you are not just flavoring but actually curing.
I couldn't find any pink salt/insta-cure so it looks like homemade corned beef for St. Paddy's day ain't gonna happen. I'm still gonna order the stuff online and make pastrami though.
For anyone really interested in Corned beef and it's history etc. here's a paper written by a friend of mine who owns Gallaghers Boxty house in Central Dublin. He presented the paper at the recently past Oxford Food symposium.
http://arrow.dit.ie/tfschcafcon/10/
I hear Bass Pro Shops carries it.
Really.. that's good to know.
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