Soaking a freshly corned beef

Discussion in 'Beef' started by white cloud, Feb 17, 2008.

  1. white cloud

    white cloud Master of the Pit OTBS Member

    Ok I cured a brisket about nine days ago. Using this recipe;
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    E-Z Corned Venison recipe
    Heres one I use a lot.....

    Per 4-6 lbs of Venison (I use nice lean hindquarter sections)
    5 Tbsp. Morton Tenderquick salt
    2 Tbsp. brown sugar
    1 Tbsp. coarse ground black pepper
    1 Tbsp. mixed pickling spice
    1 tsp. paprika
    1 tsp. ground bay leaf
    1 tsp. ground allspice
    2 tsp. garlic powder

    Mix all dry ingredients well in a large bowl or shake in a sealed zip-lock bag until mixed well
    Place meat portions in a gallon zip-lock bag(s) and add the dry ingredients, seal the bag and work the seasonings onto and into the meat until well covered
    Refridgerate for 5-7 days working the ingredients around in the bag once a day (allow 5 days per 2" thickness of meat)
    To prepare place the meat with the contents of the bag into a large enough pan to cover well with water and bring to a boil. reduce to a medium simmer and cook until tender. The wife has been using a pressure cooker lately to save time and it works out well
    Enjoy!!!!!!

    This is the first one that I have done. The flat weighed 5 pounds. Now would any of you soak this or just rinse it real good? We only boil for an hour and then steam till super tender and will be adding the cabbage etc. in the pot below the steam rack. I intend to add some cloves and bay leaves to the boil
     
  2. zapper

    zapper Smoking Fanatic OTBS Member

    Yeah, I would give it the old change the water and soak for 30 minutes a couple of three times. Some do a change and soak for an hour two times or even change the water often for two hours depending on what the receipe may call for. But I see 5Tsp of tenderquick and some pickeling spice that makes me think salt. What have you done in the past?
     
  3. white cloud

    white cloud Master of the Pit OTBS Member

    I have not tried this before. Just curious as to what other folks do, I don't mind a little salty but even the ones you buy in the store are sometimes overpowering
     
  4. richtee

    richtee Smoking Guru OTBS Member

    You can pull a slice off and give it a quick fry for an idea of where yer at WC.
     
  5. white cloud

    white cloud Master of the Pit OTBS Member

    Yea I do that with sausage. Why I should of thought of that my self. Thanks
     
  6. zapper

    zapper Smoking Fanatic OTBS Member

    Ding ding ding! We have a winner! Why didn't I think of that?
     

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