Who's making their own corned beef for St. Patty's? - Page 2 - Home Brew Forums
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 03-08-2011, 04:15 PM   #11
dataz722
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Quote:
Originally Posted by Cape Brewing View Post
I meant "corning your own brisket"... c'mon guys... it's the meat curing forum!
I had assumed that was implied too. You didn't say "boiling some overly salty **** from a bag that you bought".


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Old 03-08-2011, 04:19 PM   #12
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Quote:
Originally Posted by Hugh_Jass View Post
(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/StoutCur...ndCabbage.html
that's the one I'm planning on too



 
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Old 03-08-2011, 04:57 PM   #13
Cape Brewing
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Cool. Thanks! Saved me some typin'
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Old 03-08-2011, 04:59 PM   #14
Cape Brewing
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Quote:
Originally Posted by dataz722 View Post
I had assumed that was implied too. You didn't say "boiling some overly salty **** from a bag that you bought".
Now now. Dont be a MEAC. (meat EAC).
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Old 03-08-2011, 06:25 PM   #15
Melana
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We always get our briskets from Armando's in Pawtucket...

Also... thanks for the idea...

 
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Old 03-08-2011, 06:35 PM   #16
Cape Brewing
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I have been there a couple times for pork bellies. Great place.
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Old 03-09-2011, 12:43 AM   #17
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I wasn't until I saw this thread. Now I'm working on my first attempt at home curing.

 
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Old 03-09-2011, 12:45 AM   #18
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I plan on doing my own brisket.....gotta get out and get one soon.
Thanks for the reminder!

 
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Old 03-09-2011, 01:00 AM   #19
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Quote:
Originally Posted by Melana View Post
We always get our briskets from Armando's in Pawtucket...

Also... thanks for the idea...
One of the benefits to living in my region is the farmer's markets, small butcher shops, and Amish stores. I get fresh beef (ribeye is 6.70/lb and brisket is $2.75/lb), the spices are fresh and sold in bulk quantities, and there's an abundance of newly butchered pork products.


Last Saturday, Mrs. Jass, the lil'Jasses and I took a couple of hours to visit some places ~20 min. north of me. Came home with 6# fresh side for bacon and 6# of pork butt for less than $30.
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Old 03-09-2011, 05:25 AM   #20
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Originally Posted by Ravenshead View Post
I wasn't until I saw this thread. Now I'm working on my first attempt at home curing.
Careful.... It is a forum on HBT for a reason. Curing has addictive qualities similar to brewing. Be warned!!!


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