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- Joined Dec 14, 2013
I think that would work . 3 gallons of brine ?
Yes, there are 6 good size chunks 2-2 1/2' thick that are going into the brine.You putting all the meat in together ?
Chuck roast out here cost almost twice as much as brisket out here in CA.That is correct. Turns out wonderful, and much cheaper.
The 2 gallons covered everything by over an inch then I filled a 2 gallon Ziploc bag half full of water and sucked the air out to use it as a weight to make sure everything stays submerged in the brine. I'm going to look for a few nice Eye Of The Round to toss into the brine this afternoon. I'll inject brine into them to make sure I get full penetration of the brine with in the 18 days that they will be in the brine.Sounds like you have it figured out . Just make sure the brine covers everything . If it doesn't , make another gallon . I don't half Pop's formula . I always do it by full gallons . That's what his amounts are based on .
I'm sure this will be good . Do you have a SV ? Last time I did pastrami I followed Al's method of smoke then SV . Came out really good .
Same here, last year even with reduced numbers at Ma's house due to C-19 we still cooked up 6 big bruiser corned beefs. I swear I can eat a whole one by myself, but I really look forward to the sandwiches and hash in the days after, If you think we go through a lot of C.B. you should see the empty bottles of Red Breast and Jameson's.Yeah, around my house, that probably wouldn't make it.....
Damn, that looks great…how long did you simmer it for and did you add beer to the braising liquid?Boiled up my corned beef today. Waiting on the potatoes as I type. 7 day cure. Beef came out corned red from the Prague #1 and very mild flavor. No soak at all needed to desalt, which was great! Next time, I'll use less brown sugar and more garlic. Salt level is low enough that the eater can adjust the flavor with table salt. I'm calling this first attempt a success! Going to find a $2.98/lb Select grade tri tip and make pastrami next.
Edit: always double bag when brining. The second day, when I went to flip the brining bags, the outside was wet and sticky. Ah, crap, a leak. Transferred everything to two new bags and scrubbed the fridge. No leaks rest of week.
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Yeah, happens to me too ... actually as we speak with 2 chucks corning ... I always put them in the garage fridge and in a bottom crisper tray for the cuts that fit ... easy wash/rinse in the garage slop sink.Edit: always double bag when brining. The second day, when I went to flip the brining bags, the outside was wet and sticky. Ah, crap, a leak. Transferred everything to two new bags and scrubbed the fridge. No leaks rest of week.
Yum, that sounds great. I had a rough night with my back last night I didn't sleep until noon today and had to do a few things with the little lady. So I'm planning on starting them early tomorrow morning then reheating them at supper time.Hey, Dan. I did a medium simmer in water and pickling spices for three hours until probe tender. My wife isn't a fan of beer braising so I kept it simple. Usually, I simmer the commercial ones with water, onion, and garlic. I pull them out and boil the potatoes in the simmer water, adding shredded cabbage as the potatoes are almost done.
Today, I wanted to really taste the results of my corning recipe. When the meat was ready, I pulled it from the pot and shredded it. Boiled four cubed/peeled baking potatoes in a separate pot with a couple Tbs of butter, tsp of salt, and 2 cups of simmer liquid. Skipped the cabbage.
We put the tender potatoes in a bowl, added the shredded meat, and added a little more of the simmer water. Turned out great with a little salt to taste.
We both agreed to skip the brown sugar in the next brine. It mellowed the flavor too much.
Happy early St. Patrick Day!
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