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Left over 4# chuckie is corning

post #1 of 9
Thread Starter 
Had a 4# chuck roast left over from the last sausage Fest, so I defrosted it! dropped it into a corning brine! and now I wait.... I've only done briskets for corned beef/pastrami in the past, this should be interesting.
post #2 of 9
Never used a chuck either. I have used top and bottom round though. Should be tasty!
post #3 of 9
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Never used a chuck either. I have used top and bottom round though. Should be tasty!

It's sure to be good! I bought 8 chucks that were all cut at the same time, and the others were almost fall apart tender even when raw!

The calendar needs to move fast! I want a sammich!
post #4 of 9
Quote:
Originally Posted by CrankyBuzzard View Post

It's sure to be good! I bought 8 chucks that were all cut at the same time, and the others were almost fall apart tender even when raw!

The calendar needs to move fast! I want a sammich!
awesome...I'll be watching this closely
post #5 of 9
I will be watching this. Sounds good.
post #6 of 9
Thread Starter 
Well, I couldn't wait any longer, so I steamed the corned chuck roast last night. I made some homemade rye bread as well!

Getting it all sliced up! I took it to an IT of 165 and it sliced great.



Homemade rye bread and white bread. We used the rye for the Reuben's!


Toasted a bit to melt the cheese, added some homemade sauce, and then...


Sorry for the ugly sammich pic, but I was too busy eating to take a good picture! This stuff was great!


Gonna start another one sometime this week.
post #7 of 9

That looks sooooooo good....   I want one.... I'm suckin' on a cold brew right now and that would be a perfect accompaniment....

post #8 of 9
Wow, that looks awesome.
post #9 of 9

Great looking corned beef!

 

Disco

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