trying to get the brine right for corned beef..

[bear36]

Hi all,

Been having issues with corning beef to ultimately make pastrami. The issue has been with the beef being way too salty. I've tried many recipes with just as many variations on salt/water quantities and variations in soaking time to reduce the salt content of the meat. But I just don't seem to nail it and have had a bunch of failures to prove it!

It seems too hit and miss for me. So I was wondering if there is a percentage salt solution that is ideal (eg 3%, 4%, 5%?) that delivers an accurate product that i can then take to the next step and turn into pastrami.

Ive had great success with the equilibrium brining technique with chicken, so I'm wondering if this will transfer to the concept of corning beef.

Am I over thinking this? or do I just persevere with trial and error.

Thanks in advance folks

 

[troutman]

I think you’re approaching the problem from the wrong angle. The corning solution recipe needs to be as called for to properly cure the meat. If I’m reading your post correctly, I don’t think you are going through the rinsing process. You need to soak the meat after you cure it, changing the water several times. I like to do it for 24 hours. Try soaking longer, I think that will solve your problem.

 

[kmitch007]

I concur with Troutman, rinse your just cured corned beef for at least a day to get rid of the excess salt. Happy smoking.

 

[myownidaho]

I use the Digging Dogs calculator and do a dry cure. I’ve never had to soak a corned beef.

https://www.smokingmeatforums.com/threads/universal-cure-calculator.124590/

 

[SmokinAl]

I agree with Idaho, I use the same calculator & dry cure mine too.
But as said above if you soak it after it's cured in cold water for a few hours, changing the water a couple of times it will leach out the salt.
Al

 

[daveomak]

To make the salt controllable, weigh it.....
A very good rule is....
Weigh the meat... add 50% the meat weight in water... total the 2 weights....
2% salt, 1% sugar, 0.25% cure#1 or (1 tsp. per every 5#'s of total stuff)...
refrigerate for 12-14 days.... Zip bags work very well....
This is an equilibrium brine/cure.... It won't get any more salty than the original amount of salt you add.... If you like more salt, up the salt% to 2 1/4 or 2 1/2% etc....

 

[bear36]

hey thanks for the replies and the info. much appreciated! i'll try them out and see how i go.

cheers

Bear