Corned Beef

[dirtsailor2003]

Dang man would that hold up on a UPS or FedX trip?? I'll send my address if think it would. Wait a minute I've got to wipe my key board off (drooling)

Warren

It didn’t even make it out of the kitchen!

 

[Bearcarver]

Great looking Sammy!!:)

Nice Job!!

Bear

 

[xray]

Dang, can’t believe I missed this. Looks like a killer sandwich too!

 

[idahopz]

Man, my mouth is watering as I look at that sandwich!

 

[dirtsailor2003]

Dang, can’t believe I missed this. Looks like a killer sandwich too!

Thank you! I can’t wait to try the pastrami tonight!

 

[dirtsailor2003]

Man, my mouth is watering as I look at that sandwich!

Thank you! Pastrami makes its debut tonight!

 

[SmokyMose]

Awesome, DS! Love that color!
Got a couple of flats I brine cured last month in the freezer. It looks like one of them is going to get the SV treatment at 183 for 10 hrs Saturday...

Point! (Or “Like”. Whatever.)

 

[dirtsailor2003]

Awesome, DS! Love that color!
Got a couple of flats I brine cured last month in the freezer. It looks like one of them is going to get the SV treatment at 183 for 10 hrs Saturday...

Point! (Or “Like”. Whatever.)

Thank you!

So far the 183 for 10 hasn’t let me down yet. Good stuff.

Just getting ready to slice up the pastrami formround two!

 

[dirtsailor2003]

Sliced up the pastrami tonight.

Put the meat, Kraut in a CI pan and heated it up. Added Swiss to melt and right at the end Guldens mustard.

Toasted rye, smeared Russian on and topped with the heated pastrami Kraut.
Open faced sandwee!

 

[motocrash]

Well done Case!

 

[dirtsailor2003]

Well done Case!

Thank you! It was a tasty sandwee!

 

[dirtsailor2003]

And for breakfast...

 

[browneyesvictim]

Ooohhhhhheeee! That there looks mouth watering Case!

 

[dirtsailor2003]

Ooohhhhhheeee! That there looks mouth watering Case!

Thank you!

 

[browneyesvictim]

You are welcome. And I see you found Session! A FINE Oregon barley pop!

 

[dirtsailor2003]

You are welcome. And I see you found Session! A FINE Oregon barley pop!

Session is my go to cheap beer. Always have some in my beer fridge!

 

[Rings Я Us]

Very cool thread!.. that looks yummy.
Do you like the 138 lower Soux vide temps for that for 30+ hours or do you think the 183 temp for 10 hours was best?

Is there an approximate quantity of the pickling spice in the brine ?and then for the rub, How much coriander and mustard seed, pepper and juniper berries for a flat? Or maybe how much you may need for 2 pieces 6 lbs each or so?

 

[dirtsailor2003]

Very cool thread!.. that looks yummy.
Do you like the 138 lower Soux vide temps for that for 30+ hours or do you think the 183 temp for 10 hours was best?

Is there an approximate quantity of the pickling spice in the brine ?and then for the rub, How much coriander and mustard seed, pepper and juniper berries for a flat? Or maybe how much you may need for 2 pieces 6 lbs each or so?

I have found that the texture is better using the higher temp and less time on cuts that can be taken to a higher IT.

I usually figure 1 tablespoon of whole spice mix per pound of meat. When using ground as I did on these I apply a nice coating without measuring. For this I used store bought pickling spice. It's a lot less expensive and its already mixed.

Here's a recipe I have used in the past.

2 tablespoons black peppercorns

• 2 tablespoons mustard seeds

• 2 tablespoons coriander seeds

• 2 tablespoons crushed red pepper flakes

• 2 tablespoons allspice berries

• 1 tablespoon whole juniper berries

• 1 tablespoon ground mace

• 2 small cinnamon sticks, crushed or broken into pieces

• 2 to 4 bay leaves, crumbled

• 2 tablespoons whole cloves

• 1 tablespoon ground ginger

I used the dry rub cure that is lined out in the thread below. The liquid brine method is also explained.

http://smokingmeatforums.com/index....corned-beef-now-with-the-final-report.259594/

 

[Rings Я Us]

I see it may be easier or cheaper to get the spice mix already made..
So you did the cure on the flat and then the spice.
After your 10 days or 2 weeks you put it in to cook without rinsing anything?

I have found that the texture is better using the higher temp and less time on cuts that can be taken to a higher IT.

I usually figure 1 tablespoon of whole spice mix per pound of meat. When using ground as I did on these I apply a nice coating without measuring. For this I used store bought pickling spice. It's a lot less expensive and its already mixed.

Here's a recipe I have used in the past.

2 tablespoons black peppercorns

• 2 tablespoons mustard seeds

• 2 tablespoons coriander seeds

• 2 tablespoons crushed red pepper flakes

• 2 tablespoons allspice berries

• 1 tablespoon whole juniper berries

• 1 tablespoon ground mace

• 2 small cinnamon sticks, crushed or broken into pieces

• 2 to 4 bay leaves, crumbled

• 2 tablespoons whole cloves

• 1 tablespoon ground ginger

I used the dry rub cure that is lined out in the thread below. The liquid brine method is also explained.

http://smokingmeatforums.com/index....corned-beef-now-with-the-final-report.259594/

I see you mentioned steaming it.. more traditional. Have you ever done it by simmering in liquid to cover? That is usually how we do it.. then add carrots and potatoes and cabbage later..

 

[dirtsailor2003]

I see it may be easier or cheaper to get the spice mix already made..
So you did the cure on the flat and then the spice.

Cure and pickling spice at the same time.

After your 10 days or 2 weeks you put it in to cook without rinsing anything?

Rinse off pickling spice prior to cooking.

I see you mentioned steaming it.. more traditional. Have you ever done it by simmering in liquid to cover?

Yes I have done it that way or in a crock pot. I prefer to steam and now Sous Vide.

That is usually how we do it.. then add carrots and potatoes and cabbage later..