BDSkelly ~ Some Q View Starting a Corned Beef

Discussion in 'Curing' started by bdskelly, May 17, 2015.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    First I'd like to say Thank You!! to our friend, trusted authority and local North Texan Pops.  While I feel like an accomplished smoker sausage squisher and grill guy the curing process was always a mystery to me. Pops graciously answer what was probably waaaaaay too many email questions on methods and theory. .... AND I am sure that.me flunking chemistry didn't help matters... 

    So last night I made a double batch of Pops Cure Brine.

    I substituted Sucralose for all sugars. ( We eat very few carbs in this house now a days) 

    I added:

    4 TBLS of pickling Spices. 

    2 TBLS of cracked Black Pepper

    6 Garlic toes peeled and chopped.

    1/2 TSP of Ground Cloves

    Bring to a boil then Simmer on the stove for 15 minutes. Let cool to room temp and THEN ADD THE CURE #1 POWDER ACCORDING TO POP'S INSTRUCTIONS. Do not add cure to the hot mixture. 

    Then into the refrigerator for a chill.


    I'm making my corned beef from a super trimmed brisket flat. This one is just under 4 pounds.


    I filled a gallon zip lock with cure and place it on top of the meat to keep it down well into the cure and spicy goodness. 


    On goes the lid and into the garage beer fridge.  Cant wait for it to cure! 

    More later!

    Brian 
     
    Last edited: May 17, 2015
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Gonna be tasty, I'am in !

    :popcorn :cheers:
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Brian, morning..... I hope you added the cure #1 AFTER your mix cooled down to less than 100 deg. F....

    I didn't see where the cure was added in your directions.....
     
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks for the note Dave.  You are correct.  Let me make a an edit to that top post so we communicate safe handling and proper curing technique. 

    Gracias

    B
     
    Last edited: May 17, 2015
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    UI am in, this is looking like a winner already. Brians cooks are always impressive.
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thumbs Up
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Is it done yet???? I've been craving some pastrami lately.
     
  8. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Lets give it a week Case! 
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Sometimes they are depressive.    LOL  

    Thanks Kev. b
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am watching this one.

    I have a severely trimmed 2.5 lb flat in the freezer
     
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Should be ready in a week Adam. You going to make pastrami or just corned beef?  
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Pastrami
     
  13. rmmurray

    rmmurray Master of the Pit

    I'm ready B!
    :popcorn
     
  14. sniper7990

    sniper7990 Meat Mopper

    Why not add the cure before????
     
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Temperatures over 135 ish break down cure or something like that...

    I have read something like that temp is the max.... nepas has suggested the same... nepas would know...
     
  16. sniper7990

    sniper7990 Meat Mopper

    Ah.....now I'm fairly new to all this and have been adding cure to wet bring before boiling. Not had any adverse outcomes, but maybe that's because I tend to cure a little longer just to be sure, but ill make note of this, cheers
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Think of it like using flavored extracts. Always add them after any heat is used. I too have read here where cure should be added after the mixtture is tepid, I don't know why, but their is a lot of stuff here I just accept because I respect those giving the advice. Besides some of it get too techinical when explained and hurts my head, or I just don't care why, simply knoing its what to do is sometimes enough for me. Like this time...LOL
     
  18. sniper7990

    sniper7990 Meat Mopper

    fair point well made ;)
     
  19. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

  20. sniper7990

    sniper7990 Meat Mopper

    Corned beef and Pastrami all done, videos on Youtube on my channel 'Rusty's Rustic Pantry' :)
     

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