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Soaking a freshly corned beef

post #1 of 6
Thread Starter 
Ok I cured a brisket about nine days ago. Using this recipe;
03-15-2007, 05:06 AM
Just Gettin' Started
Join Date: Mar 2007
Location: Northeast Pennsylvania
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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

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
post #2 of 6
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?
post #3 of 6
Thread Starter 
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
post #4 of 6
You can pull a slice off and give it a quick fry for an idea of where yer at WC.
post #5 of 6
Thread Starter 
Yea I do that with sausage. Why I should of thought of that my self. Thanks
post #6 of 6
Ding ding ding! We have a winner! Why didn't I think of that?
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