Got your brisket brining yet!? (corned beef) - Home Brew Forums
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Got your brisket brining yet!? (corned beef)
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Reply
 
Thread Tools
Old 03-06-2012, 03:06 PM   #1
Cape Brewing
DOH!!! Stupid brewing...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Cape Brewing's Avatar
Recipes 
 
Join Date: May 2008
Location: Norton, MA
Posts: 12,970
Liked 751 Times on 598 Posts
Likes Given: 50

Default Got your brisket brining yet!? (corned beef)

Picked up a really nice looking 6lb flat that will be going in the brine tonight.

Last year I brined for a week and actually had the brine not reach the dead center so I going a few extra days this year


__________________
Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com

Quote:
Originally Posted by paulthenurse View Post
I'm pretty much a douche in real life, too.
Cape Brewing is offline
 
Reply With Quote
Old 03-06-2012, 03:28 PM   #2
Pumbaa
I prefer 23383
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Pumbaa's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Milwaukee, Wisconsin
Posts: 7,262
Liked 75 Times on 56 Posts
Likes Given: 66

Default

Rinsing my bacon b4 I throw it on the smoker then heading down to the restaurant depot to pick up some brisket for corned beef and pastrami. Will be bringing by dinner


Pumbaa is offline
 
Reply With Quote
Old 03-06-2012, 05:06 PM   #3
Cape Brewing
DOH!!! Stupid brewing...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Cape Brewing's Avatar
Recipes 
 
Join Date: May 2008
Location: Norton, MA
Posts: 12,970
Liked 751 Times on 598 Posts
Likes Given: 50

Default

I gotta bunch a stuff going.

i just took two different duck proscuittos and a pancetta out of the curing closet. I have 8lbs of ham hocks in a brine and will smoke them tomorrow. Eventually they'll go into some smoked pork rillettes.

I have one bacon already in the fridge (dry cured and smoked) and I have another belly that I am wet-curing (brining) for the first time. I've never tried brining bacon so I'm giving it a go.

I've got another pancetta started.

I have the brisket going in the brine tonight for corned beef.

What else... ahh... I made a gallon of white veal stock to go into some turines I'm planning on doing.
__________________
Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com

Quote:
Originally Posted by paulthenurse View Post
I'm pretty much a douche in real life, too.
Cape Brewing is offline
 
Reply With Quote
Old 03-06-2012, 10:17 PM   #4
reichmeats
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: oshkosh, wi
Posts: 11
Default

Smoked one this past weekend and it was amazing. Done this by using a pastrami rub in the past but it made it to salty. used nothing this time assuming the brine added enough flavor. cooked to 195 then foiled it with a boullion/cider vinegar base.
Click image for larger version

Name:	2012-03-04 14.05.27-1.jpg
Views:	471
Size:	47.8 KB
ID:	51393  
reichmeats is offline
 
Reply With Quote
Old 03-07-2012, 03:57 AM   #5
Chesterbelloc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: USU Aggie Extension, Utah
Posts: 121
Liked 3 Times on 3 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Cape Brewing View Post
I have one bacon already in the fridge (dry cured and smoked) and I have another belly that I am wet-curing (brining) for the first time. I've never tried brining bacon so I'm giving it a go.
Try injecting obliquely the belly until it has absorbed about 20% of it's weight in brine; that is, if it were 15-lbs inject until it has absorbs 17.5-lbs. If you inject it every couple of inches and then leave it in the brine overnight the brine goes process goes much, much quicker, and also reduces the possibility of brown spots.

Might I suggest a 6-month aged Monti Nebrodi style: a brine of fennel, oregano, vinegar, and crushed red chili? Don't forget the proper pink-stuff... nitrate!
Chesterbelloc is offline
 
Reply With Quote
Old 03-21-2012, 02:39 AM   #6
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,881
Liked 254 Times on 196 Posts

Default

You all are truly wizards of the meats. (Take that however you want )

I did a couple store-bought briskets pre-brined with a seasoning pack. Not as good as what you all are doing but still delicious.


ReverseApacheMaster is offline
 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Old Corned Beef RDWHAHB Meat Smoking, Curing and Sausage Making 7 07-29-2011 08:01 PM
Brining Questions Vance71975 Meat Smoking, Curing and Sausage Making 6 07-18-2011 03:33 PM
Who's making their own corned beef for St. Patty's? Cape Brewing Meat Smoking, Curing and Sausage Making 61 05-14-2011 12:50 AM
corned beef LKHA Meat Smoking, Curing and Sausage Making 5 02-18-2011 12:01 AM
Any Input on this Beef Brisket Recipe?? Timboosh Meat Smoking, Curing and Sausage Making 12 02-05-2011 03:41 AM


Forum Jump