corned beef

[Tater]

5 lb recipe take 1 qt ice water 1/2 oz insta cure #1 -1 oz salt and 1/2 oz honey. add pickling spice to taste and soak up to 5 lb beef in fridge 4 to 5 days.made some a few weeks ago.Had forgotten how good it was compared to store bought. Got 15 lbs chilling in cooler now.

[Halfbaked]

MMMMMMMMMMMMMMMMMM!!!!!!!!!!! I will bring the cabbage.

[bonehead]

do the same thing then rub the outside with black pepper after it is brined and smoke it and put it in the fridge for a day or three wraped in saran wrap. it will make a pastrami that is fantastic. i have been halving jalipino peppers from the garden for the last three days to freeze for atomic buffalo tirds for the next year.

[bearriver]

My Irish wife thanks you Tater.

[Truckinbutch]

I gotta clean my keyboard before I post any more . The slobbers are going to short it out .

[swampdog 2]

Gonna have to try that TATER

[DFitz]

I use a similar recipe. Great stuff!

[moosemilk]

Gonna have to try this now myself! Sounds tasty. You just use like a beef roast or is there a particular cut that works best?

Funny as I was just looking into making pork rinds from scratch rather than buy em.

Bet that stuff makes a wicked Ruben!

**edit** where would one find "insta cure", is there also another name as well for it?

[Tater]

Any cut of beef has worked for me as well as using deer meat.I usually watch reduced section for roasts. Heres where you can get the cure http://www.amazon.com/s/?ie=UTF8&keywor ... 89413540&h" onclick="window.open(this.href);return false;" rel="nofollow

[hellbilly007]

I'm gonna give this a shot. Sound delicous.

I've seen Insta-Cure and pink salt for sale at alot of mom and pop hardware stores. Pink salt and Prague powder are other names to look for.

[SoMo]

Tender quick by Morton is another good one.

[moosemilk]

Thanks SoMo, hellbilly, tater. Going to have a look at bulk store and one good specialty type store see if I can find it, if not amazon it is.

[SoMo]

Thanks SoMo, hellbilly, tater. Going to have a look at bulk store and one good specialty type store see if I can find it, if not amazon it is.

Most grocery stores sell the tender quick in the spices and seasoning aisle.

[Truckinbutch]

I order Tender Quick directly from Morton . About $4 a bag by the case and free shipping . Last order arrived 3 days after I ordered it .

[Rivver]

Hey Tater, bout how much of the pickling spice you using? It doesn't take much of that to over do it.

[moosemilk]

Thanks again SoMo. I came to this board to learn to make a good drink, and because I like to learn how to do things how they once were. Much of the way I do things is "old school". Cook from scratch, growing foods, etc, as I learned from my parents and grandparents. And I've found so many here that are very much the same. Why buy it if you can make it or grow it. And to find corn beef, which I love bit never thought of looking at making, til I saw it here!

TB, don't think I have much use for a case of it yet, but if I do, I'll keep in mind.

[Truckinbutch]

Thanks again SoMo. I came to this board to learn to make a good drink, and because I like to learn how to do things how they once were. Much of the way I do things is "old school". Cook from scratch, growing foods, etc, as I learned from my parents and grandparents. And I've found so many here that are very much the same. Why buy it if you can make it or grow it. And to find corn beef, which I love bit never thought of looking at making, til I saw it here!

TB, don't think I have much use for a case of it yet, but if I do, I'll keep in mind.

Lasts mebbie forever ? A resale outfit wanting $12 a bag plus shipping gets pretty steep . A tablespoon to a pound of meat you will use it up faster than you think .

[SoMo]

Thanks again SoMo. I came to this board to learn to make a good drink, and because I like to learn how to do things how they once were. Much of the way I do things is "old school". Cook from scratch, growing foods, etc, as I learned from my parents and grandparents. And I've found so many here that are very much the same. Why buy it if you can make it or grow it. And to find corn beef, which I love bit never thought of looking at making, til I saw it here!

TB, don't think I have much use for a case of it yet, but if I do, I'll keep in mind.

Lasts mebbie forever ? A resale outfit wanting $12 a bag plus shipping gets pretty steep . A tablespoon to a pound of meat you will use it up faster than you think .

I've had a bag for quite a while it will keep a long time sealed up in a airtight container. Once you use it, you will find other uses for it. My favorite is rabbit summer sausage, rabbit ground with bacon yum.

[googe]

Do you use clove Tater?. Love corned beef!!!!. Best I ever had in my life was from a butcher in longreach outback QLD, second best was from a small eatery at featherston in nz.

[Tater]

Rivver I use around a 1/4 cup on a 5lb chunk of meat .googe haven't add any cloves to mine but it sounds good.have a pickled egg recipe that calls for cloves and it makes for some tasty eggs

[googe]

We use 1.5kg silverside, 2 table spoons sugar, half cup.brown vinegar, 6 cloves, half a handful or so of pepper corns, couple of bay leaves. The clove really brings out the pepper taste, very nice. Cook.it for around four hours. Your making me hungry!. Would love to hear your egg thing!.

[thecroweater]

My mums dad use to pickle meat in these big old stone jars that would hold 5 or more gallons (they'd still be there on the farm), he use to use saltpetre to pickle but i wouldn't have a clue how much to use. got told if ya use to much you'll shit like a duck with the scours so never been game to try it.

[Tater]

We use 1.5kg silverside, 2 table spoons sugar, half cup.brown vinegar, 6 cloves, half a handful or so of pepper corns, couple of bay leaves. The clove really brings out the pepper taste, very nice. Cook.it for around four hours. Your making me hungry!. Would love to hear your egg thing!.

http://homedistiller.org/forum/viewtopi ... 57&t=21541

[Moonster]

I use Mortons tinder quick, 1 tablespoon per pound,I take a brisket and cut it into 3 or 4 pieces so they will fit in a tupperware type bowl. I sprinkle the outside of the meat, then dissolve the rest in water and inject it into the meet in a lot of places. The meat then goes into the containers with the rest of the liquid and water to cover the meat and put on the tight fitting lid. Squeeze the air out of it if possible. Then refrigerate for about 10 days. I turn the meat and re inject it several times during the 10 days. Then some I set aside for corned beef (I will look to see the spices I tie into a cloth and boil with it, I know it has all spice berries,cloves,and mustard seeds) the rest I pepper and season with Tony's cajun seasoning and lightly smoke, then slice it thin for beef bacon. The problem is it gets eaten Quick!

[Truckinbutch]

I use Mortons tinder quick, 1 tablespoon per pound,I take a brisket and cut it into 3 or 4 pieces so they will fit in a tupperware type bowl. I sprinkle the outside of the meat, then dissolve the rest in water and inject it into the meet in a lot of places. The meat then goes into the containers with the rest of the liquid and water to cover the meat and put on the tight fitting lid. Squeeze the air out of it if possible. Then refrigerate for about 10 days. I turn the meat and re inject it several times during the 10 days. Then some I set aside for corned beef (I will look to see the spices I tie into a cloth and boil with it, I know it has all spice berries,cloves,and mustard seeds) the rest I pepper and season with Tony's cajun seasoning and lightly smoke, then slice it thin for beef bacon. The problem is it gets eaten Quick!

Boy ,Howdy ! Ain't that the truth My kids can sniff the air and tell when I bring some meat out of cure and they are there to simply inhale it .

[Fidget]

5 lb recipe take 1 qt ice water 1/2 oz insta cure #1 -1 oz salt and 1/2 oz honey. add pickling spice to taste and soak up to 5 lb beef in fridge 4 to 5 days.made some a few weeks ago.Had forgotten how good it was compared to store bought. Got 15 lbs chilling in cooler now.

I presumed this was going to instead be a recipie for brewing up a corned beef wort...............