Need a liitle help making some corned beef...

Discussion in 'Beef' started by chef_boy812, Feb 15, 2009.

  1. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    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.
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

  3. supervman

    supervman Smoking Fanatic

    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
     
  4. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    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.[​IMG]
    I'm a pittsburgh Rare guy. But I digress....[​IMG]

    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.
     
  5. 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.
     
  6. tsulcoski

    tsulcoski Smoke Blower

    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.
     

Share This Page