Need a liitle help making some corned beef...

[chef_boy812]

Hey folks,

I have a couple of 4 lb "first cut" briskets.
I want a little taste o Texas for 1 but the other I would like to "corn" and eventually smoke into a Pastrami.
It is about 1 1/2 inces thick with not much fat. what would be a good pickle and in what amounts and how long.

I asume it is a brine like for my Tongue project, but my timing was off on getting thorough cure on that. just wanted some second, third and nintieth opinions

Thanks folks.

I am smoking the 1st Brisket tomorrow. q-view too.

 

[cowgirl]

This is the recipe I use for both beef and venison..

http://www.smokingmeatforums.com/for...ad.php?t=24605

 

[supervman]

This is good!
I've made it a few times.
It's from Alton Brown.

The Saltpeter or Saltpetre as some spell it is available OTC from a Pharmacy but you have to get it from the pharmacist as kids make some sort of "bombs" out of it.

http://www.foodnetwork.com/recipes/a...ipe/index.html

Hope this helps somewhat.
SKOL
Vman

 

[chef_boy812]

Thanks Jeanie,
This looks like s good project rcipe.

Thanks Vman!
I do like everthing A.B. does except his broiled steaks without any carmelization on the surface.

I'm a pittsburgh Rare guy. But I digress....

I gonna put something togeather today; a little from each recipe.
I q-view it folks. gotta go and fire up the cooker. gonna smoke the first one now.

 

[jerseyhunter]

You can half this but I make the brine as stated.

5 qts of Ice water
¾ cup of salt, no iodine
2/3 cup of instacure,
1 tbls garlic juice optional
1 cup powdered dextrose

If big chuncks inject with needle, then let sit 2 day-3 days for each inch of thickness in the fridge.
This turns it into corned beef

To turn into pastrami, I mix
1 tablespoon of coriander
1 tablespoon of paprika
1 teaspoon of black pepper. Or more.
Mix together and rub into corned meat.
Start at 130 for about an hour, then bake/smoker at 220 degrees till internal temp reads 175-180. cool at room temp for 1-2 hours, then refrigerate overnight and slice.


or
Brine

5 qts Ice water
¾ cup kosher salt
1/3 cup instacure no 1
½ cup powdered dextrose
½ cup pickling spice

Submerge in brine and refrigerate. Meat not over 3” thick will cure in about 3 days(72hrs.) add 24 hrs. for each additional inch of thickness.
By injecting brine it will cut the curing time .

Discard brine
Rinse and use: To turn into Pastrami mix together
1 Tablespoon Coriander
1 Tablespoon Paprika
1 Teaspoon Black Pepper
Rub over meat and Bake at 225 till 175 internal temp.

 

[tsulcoski]

Time tested recipe for Homemade corned beef

In a 5 gal bucket with lid combine the following

Here is a time tested recipe for corned beef

2.5 gallons water
3/4# salt
3 oz Tender quick ( cure)
2 oz pepper
4 oz garlic
2 oz onion
3/4 # white sugar


Put beef in bucket of brine and let sit in basement or cooler place 50-60 degrees for three days, shaking to mix brine daily.

Refrigerate for three days, shaking daily to mix brine.

remove from brine and cook up.