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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Mskayladog, Sep 27, 2012.
No way can I find a large crock and did you use nitrate in the Corning process.
No nitrates. I put it into a ziploc in the refrigerator. It came out superb.
I didn't have any luck with the pastromi, though.
I am just curious... how do you sucessfully corn the meat without using the nitrates? Aren't they important to prevent spoilage during the curing process? Does it taste and look the same? I have never made homemade corned beef, but several batches of corned venison over the years. If you dont have a large crock, any large, nonreactive, food safe vessel will do. the meat just needs to be able to be completely submerged.
From my reading the nitrate is only used to keep the beef red.
It does help keep the meat red, but it is also used as a preservative, and helps prevent the formation of botulism and other nasty stuff. Let me know how it turns out.
I'm going to have to research it more. We won't get the meat for two weeks.
Easy recipe for Homemade Corned Beef
This corned beef is delicious. Better than store bought. I used an eye of round instead of brisket because it is the same price and leaner and more tender. I didn't have any Kosher salt, so used regular table salt and that didn't cause a problem.
I did not do the weighted down thing. I placed meat and brine into a ziploc bag, squeezed out all the air, placed in in the fridge, and turned it a couple of times a day. Yes, you can let it cure for the time period given in the recipe and the meat will not spoil. It just gets better.
Old World Corned Beef
1 Beef Brisket, slightly trimmed of excessive fat (not all fat) about 5-8 lbs.
1-½ Gallons fresh water
3 cups kosher salt, may require more after testing
4 cloves of fresh garlic, peeled
1 large onion, rough chopped
2 tablespoons whole mustard seed
2 tablespoons whole coriander seeds
1 tablespoon whole cloves
3 tablespoons whole peppercorns
2 large bay leaves
1 tablespoon thyme, whole leaves
Use a large enameled or stainless steel (not aluminum or cast iron) roasting pan or crock. Mix the salt and the water and stir for several minutes until all the salt is dissolved. To test the cure for the proper amount of salt, place an uncooked egg into the brine. If the egg does not float, dissolve about ¼ cup of salt at a time, testing with the egg after each addition to see if the egg floats. When the brine passes the egg float test, combine the remaining ingredients and add the brisket. Submerge the meat using a heavy object such as another stainless steel pot or a non-porous ceramic plate or two. You want to make sure the brisket remains completely submerged at all times. Cover and refrigerate for 8 to 12 days, turning the brisket once every other day. The thicker the brisket is, the longer it will take to fully cure. If you run out of time, you can just go ahead and cook it with reasonable results after about 4 or 5 days. Remember, this technique was designed to preserve the meat, and that may not necessarily be the goal today.
There is not going to be spoilage because of all the salt. Plus, if you do it in a Ziploc in the fridge, the meat is refrigerated the whole time. Note that with the recipe, if you use the crock, that method is also refrigerated.
I've done this recipe and it is excellent. I cured the meat for the entire 12 days.
Thanks! I will try it this fall and see which version the family likes best.
Thanks! Wonder if you could do the same thing with deer meat? Youth hunting is Saturday .