1st cornned Beef

[arkashby]

this is my first try at CB. I used Pops brine. I found that it had a sweet taste. I think that I will use half the brown sugar next time.

IMG_20131120_113055.jpg

• arkashby
• Nov 20, 2013

Just came out of brine

IMG_20131120_184118.jpg

• arkashby
• Nov 20, 2013

Cooked for 4 hrs

 

[woodcutter]

You will find when you reduce the sugar it will become more salty so reduce the salt as well.

 

[arkashby]

Kinda wanted the salty taste

 

[woodcutter]

The reverse also works so if you add some salt the sweetness will diminish.

 

[arkashby]

Well, after having it for dinner I was told "this is delicious!" So I will not be changing the brine and I will never buy another store CB again!

 

[pc farmer]

I am want to try corned beef also.

Wheres the cooked pics?   

 

[arkashby]

the second pict is the cooked

 

[venture]

Maybe the math experts will weigh in?

You need a level of salt and cure?

Salt is needed to promote the osmosis.

Cure is needed to make the meat safe.

Sugar has a little curing element, but not much as compared to the salt and cure.

If you think your meat was too sweet?  I would reduce the sugar.

Having said that?  A balance between salt and sugar is what many folks look for.

Good luck and good smoking.