Homemade Corned Beef

Discussion in 'Beef' started by pignit, Oct 13, 2009.

  1. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I wanted to drop this in the beef forum. I posted on this last week but it was with a bunch of other things and I think it got lost. If you like corned beef and haven't tried makin your own your missin out. I did this one out of a beef chuck roast. Cured with TQ for 10 days... rinsed and seasoned with EVO and onion, garlic, and pepper. Smoked to 190. It is really good. Red is gonna make me some corned beef hash with some of it. This is an easy do and tender and tasteeeee!


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  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Man that looks good. I love corned beef, I don't know why I have not tried to make it yet. I think I could live on the stuff. Great job PignIt.......
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    Wow that looks great Dave. I love pastrami, but have yet to try to cure the beef myself. Would you kindly post some instuctions. Newbie instructions-be specific.

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    edit: well I tried to give you points but it won't let me
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    So pastrami out of chucks?

    Looks great!
     
  5. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    That's the thing that surprised me. It doesn't taste like pastrami at all. It tastes like really good corned beef. I seasoned it much like I do the pastrami thinkin I'd get a pastrami out of it but its not anything like pastrami.

    Dude... I just followed the directions on the TQ 1 TB Spoon per pound and I added a little onion powder and garlic powder. Let it cure for 10 days... turned it once. I rinsed it really well 3 times letting it sit for 10 or 15 minutes and then seasoned like pastrami less the juniper berries and smoked it to 195 or so. That's it. I guess the difference in the cut of meat made the difference in the flavor.
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    It doesn't matter what it is it looks Great...[​IMG]
     
  7. teeroy

    teeroy Smoke Blower

    Sorry, newbie question, what is TQ?
     
  8. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Tender Quick. It is a curing salt manufactured by Morton Salt. Use it to make all kinds of stuff. Turns pork into ham.... loin into Canadian Bacon.... just a great thing to play around with.
     
  9. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Looks awesome Pig. Send me some...
     
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That would make perfect reubens. Thanks for the pics.
     
  11. warthog

    warthog Smoking Fanatic

    Sure looks nice. Going to have to get some of that TQ and play around.
     
  12. That looks great and thanks for posting additional info. I want to try that myself.
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow that is some great looking pastrami. So do I understand correctly that all you do is season with the TQ seal it up and let it sit for 10 days - rinse and season then smoke? Wha temp or time did you smoke to
    Thanks for sharing this with us
     
  14. the dude abides

    the dude abides Master of the Pit OTBS Member

    Thanks for the details. Glad you like it. Must put this on my "to-do" list. I've become a big fan of the chuck roast so we'll have to give this a go.
     
  15. That looks fantastic! Good job.[​IMG]
     
  16. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    This being the chuck instead of the brisket.... it didn't take on the pastrami flavor but a very distinct corned beef flavor. As a matter of fact I smoked a couple of corned beef briskets at the same time and made a batch of pastrami. I smoke it to about 195. It's fallin apart tender at this temp so if your gonna slice it you have to fridge it overnite before you put the knife to it.
     
  17. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I make all my corned beef using the recipe out of ryteks book
    its a brine method and I usually inject them if Im doing roasts rather than brisket. use rump roast or sirloin tip for excellent lean corned beef or pastrami. I add garlic to the recipe, thats the only change I make to it.
    you want something really good, brine a boneless turkey breast this way and make turkey pastrami! man it is good!
     
  18. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    What is the difference in making pastrami and making corned beef? The only thing I see that differenciates the two are the cuts of beef uses. Maybe it has something to do with the curing... dry VS brine. Sounds like you know more about this than me.... what makes the difference between the pastrami and the corned beef?
     
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    That looks Great Dave! I just dropped a chuck roast in a brine cure for some corned beef myself. First time with a chuck Cb for me, I did a bottom round last week and it was a little firm and dry. I'm hoping the fat content of the chuck will help with that.
    The only difference between a corned beef and a pastrami is the added seasonings and smoke that you do with a pastrami but the cut and cure is basically the same.
     
  20. chefrob

    chefrob Master of the Pit OTBS Member

    az
    that looks really good.......love the marbleing.
     

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