packaged corned beef

[smokinadam]

Wondering how long these can be in the refrigerator? Got 2 today for 2.99 a pound and want to do one as pastrami but can't get to it until Friday and other I'm not sure. Doesn't have date when to freeze or use by on the tag.

Thanks
Adam

 

[tropics]

Wondering how long these can be in the refrigerator? Got 2 today for 2.99 a pound and want to do one as pastrami but can't get to it until Friday and other I'm not sure. Doesn't have date when to freeze or use by on the tag.

Thanks
Adam

Adam play it safe freeze it till you are sure about doing it.Then defrost and soak in fresh water to get rid of a lot of the salt.

 

[smokinadam]

Adam play it safe freeze it till you are sure about doing it.Then defrost and soak in fresh water to get rid of a lot of the salt.

thanks tropics they are in the ice box now and I'll take out to use. I only made one corned beef ever and did in slow cooker but did not soak it. Should someone always soak before use?

 

[tropics]

thanks tropics they are in the ice box now and I'll take out to use. I only made one corned beef ever and did in slow cooker but did not soak it. Should someone always soak before use?

Adam for Pastami as in the 1st post, corned beef is to salty soak it to remove most of the salt. Then use a rub to make the Pastrami mix.The way I do it and my rub I like it simple.

                                                    Pastrami

1 4 to 5 lb. Corned Beef

        Rub Mix
4  Tbs Coarse Black Pepper

2  Tbs  Ground Corriander 

1  Tbs   Paprika 
 Mix these 3 together (you can add garlic ,onion , brown sugar). I like the plain 3

Yelow Mustard for coating the meat

Smoker  
 Wood I used Alder Pellets

Prepare your Corn Beef by soaking it over night in a large pot of cold water.
Use Stainless Steel or Glass bowl to keep from having a reaction from the salt in the meat.

Drain and rince, paper towel dry it, trim off almost all the fat. 

Place meat on rack apply a coat of the mustard, both sides then cover the meat with the dry rub.

place meat in fridge for a hour or 2 

Prepare your smoker 225* F use a good meat Thermometer heavy smoke for the first hour.
 Meat should be cooked about an hour per pound. When it reaches  195* it is done enough to start
 testing with a toothpick. Remove from smoker wrap in foil let sit till ready to eat

 

[smokinadam]

Tropics! Thank you very much! I'm going to do probably a week from tomorrow depending if my father had knee surgery or not. Just sounds so good and the guys at work will probably love it.

I'll need to go find some pellets as I'm left with only hickory now.

 

[shaggy91954]

thanks tropics they are in the ice box now and I'll take out to use. I only made one corned beef ever and did in slow cooker but did not soak it. Should someone always soak before use?

"ice box" , now that's something you don't hear nowadays.  In fact, I never really lived in the "ice box" age, (and I'm 60 yrs. old)  but it was what the refrigerator was called when I grew up.  It is my understanding that the ice box actually contained block ice to keep food cool.  Sorry to hijack this thread, but it just seemed weird to hear that term used in this day and age.  ummmmmmmmm.............unless you actually have an "ice box". 

 

[smokinadam]

"ice box" , now that's something you don't hear nowadays.  In fact, I never really lived in the "ice box" age, (and I'm 60 yrs. old)  but it was what the refrigerator was called when I grew up.  It is my understanding that the ice box actually contained block ice to keep food cool.  Sorry to hijack this thread, but it just seemed weird to hear that term used in this day and age.  ummmmmmmmm.............unless you actually have an "ice box". 

it's exactly what you say it was. I don't but I've heard the term alot up here in WI and the use was that exactly. Put blocks of ice in a box and it was there freezer/fridge.