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Pursuant to this thread I now need jerky and corned beef recipes.
I've got four?, 5 pound top round roasts that the butcher marked 'jerky' for me and the brisket off of one side of beef that I grew in my yard. The brisket is one piece and buried under the jerky roasts. If I go digging to weigh it I'll never get it back into the jigsaw puzzle that is my freezer, but I'm going to call it 15 pounds. I'm looking for some ideas for recipes for jerky and I'm looking for a good corned beef recipe.
What is it with Canadians and the word 'pursuant'?
Its a good word, but it must be in the water around there.
It's the flavour of the day.
I'd start here, with this: http://ruhlman.com/2010/03/corned-be...cure-your-own/
The book that comes from, Charcuterie, is my go-to for cured meat product recipes...
From Cook's Magazine:
Quote:
Note: If you prefer a leaner piece of meat, feel free to use the flat cut. In fact, we found more flat cut than point cut briskets in supermarket meat cases, so you'll probably have to ask the meat department attendant or butcher to bring you a point cut. Leave a bit of fat attached for better texture and flavor.
Ingredients
1/2 cup kosher salt
1 tablespoon black peppercorns, cracked
3/4 tablespoon ground allspice
1 tablespoon dried thyme
1/2 tablespoon paprika
2 bay leaves, crumbled
1 beef brisket (fresh, 4 to 6 pounds), preferably point cut, trimmed of excess fat, rinsed and patted dry
Instructions
1. Mix salt and seasonings in small bowl.
2. Spear brisket about thirty times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible. Place in pan large enough to hold it (a jelly roll pan works well), cover with second, similar-size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day.
I used this recipe with a Sirloin Tip Roast (you can corn any cut of meat, it doesn't have to be a brisket). It was awesome. The flavors are more interesting than a standard corned beef brisket from the grocery store.Quote:
Originally Posted by Captain Awesome
Tomorrow will end a week-long brine on my first attempt at corned beef. I basically mixed and matched several recipes, concentrating mostly on the salt solution.
I used this one
http://www.huffingtonpost.com/craig-...b_1316550.html
and it was fucking awesome, best I've ever had.
I've been making jerky that turns out pretty ok. No doubt it would be better with better steak (but I like mine better than bought jerky)....
salt, pepper, marinate in dark beer & a bit of hickory essence for a few days. Then a bit more salt & pepper & into the dehydrator. Tasty goodness.
Capt Awesome pointed me in the direction and then I ran away with it. That book charcuterie, is an amazing book. Def get that. I find some recipes a lil salty but for the most part it's spot on.
My recipe for corned beef/ pastrami is a collective of what I found on the interwebz, and I think it's pretty fucking money.
The cure is:
3/4 c kosher salt
1/2 c sugar
2 tsp pink salt ( sodium nitrate)
4 Tbsp pickling salt
5-7 cloves of garlic, crushed
2-3 gal water
Combine all in warm enough water so the salt and sugar dissolve. Allow it to cool to room temp before adding the brisket. Soak it for three weeks, stirring occasionally. Rinse then boil away for corned beef or rub it down and smoke it for pastrami.
My pickling spice recipe:
2 Tbsp mustard seeds
2 Tbsp allspice berries
2 Tbsp coriander seeds
2 Tbsp cloves
2 Tbsp black pepper corns
2 Tbsp red pepper flakes
1 tsp ground ginger
2 crushed bay leaves
1 cinnamon stick
Toast all the seeds, allspice, peppercorns, cinnamon stick, cloves in a pan over low heat. Then either in a mortar and pestle or with the back of a pan crush the toasted ingredients. Combine with the remaining ingredients. Store in an air tight container.
Mmmm corned beef
It’s whats for dinner tonight
Thread kneads pics.
Where's the beef?Quote:
Originally Posted by SB
Attachment 273406
good food.
If you're gonna go as far as making corned beef, make patrami.
Or since the OP is from Canada, "smoked meat".
Did you ever make the corned beef, Beaver?
Corned beef and cabbage to be consumed very soon.
9.0/10Quote:
Originally Posted by m2711c
1. Bic lighter instead of Guinness
2. Plate has radius point for Colman's mustard, yet there is no Colman's mustard on plate.
https://colmansusa.com/sites/default...wder_4oz_1.png
https://colmansusa.com/product/dry-mustard-4oz
I found an "As good as Katz" recipe. Being a Canadian from the West coast I'd never heard of Katz but tried it. I didn't stop at corned beef, I went all in on pastrami. Since then I've made pastrami heart, tongue, brisket and misc beef cuts about 10 times. Tongue pastrami is off the hook yummy the fat speckling really takes up the flavor. This reminds me, I've got 3 briskets in the freezer need to eat, hmmmmm.
I always cook it in beer. Seems better and you can tell everyone you cooked it in beer. Guiness stout or any dark brew seems to make the best impression.
pressure cooker with 2 pounds of corned beef on sunday. Melted in yer mouth. felt guilty it was so good. Next up, crock pot.Quote:
Originally Posted by Core Shot
I can not ascertain the cause of this.Quote:
Originally Posted by brice618
Picked up a small chunk at Milfco today. Pricey at 4.29 a pound.
Gotta get cabbage, taters and carrots now. Plan to cook in scottybrew Imp stout.
Good to know I am not the only one.Quote:
Originally Posted by SB
Sounds like you're well on your way to a kick ass St Patrick's Day feast!
https://encrypted-tbn0.gstatic.com/i...CYhmprGIG2rC8N
Thanks for posting about Coleman's. Got the last container of it at local grocery store. Cooked the black Angus flat in my Imp stout. Outstanding!
Used the leftover meat broth/beer in the veggies. I have never had a corned beef meal any better.
Will post up some pics later.
Attachment 274278
Attachment 274279
Attachment 274281
Attachment 274282
Hey-hey... it's almost St. Paddy's day! Time for some corned beef and cabbage!
I luv me sum corned beef and cabbage.