Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
10-13-2012, 06:12 PM | #1 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
|
Easy Corned-Beef & Pastrami Tutorial Part 1
This is an easy one that anyone can pull off with no special equipment and just a few common ingredients. We're trying to burn up the rest of our last steer to make room in the freezer for the next one, and the brisket has been LONG gone. Luckily, you can corn just about any cut of beef. Since I'm the only one at my house that likes a RARE beef roast, I thought I'd corn up a couple of rump roasts. The curing brine is an average of a few different recipes I've found, then I bumped up a few of the spices for a little extra character. The recipe makes a gallon of brine which is enough for two 5-7# cuts. I usually do two at a time, one corned beef and one smoked for pastrami. One roast goes in each 1-gallon ziploc bag with half of the brine mix. The brine is:
4 qts. water 2-1/4 cups kosher salt 1-1/4 cup brown sugar 4 tsp mustard seed 4 tsp peppercorns 4 bay leaves 5 tbsp pickling spice 10 cloves garlic, sliced 1/4 cup apple-cider vinegar Some may note that I omitted the nitrates. I don't believe they add much/anything to the flavor, but they are what gives corned beef the classic pink/red color. I can live without that for one less additive in my diet. I digress, the process. You have to get the salt and sugar to dissolve which is easiest in hot water. I don't want to wait for a whole gallon to cool before adding the meat, so I add the salt and sugar to half (2 quarts/8 cups) of the water on the stovetop, heat it until dissolved, then cool it down to at least room temp in the fridge before proceeding. When things are ready, I open a 1 gallon ziploc bag, put in one roast, and drop it into a tupperware pitcher to hold it upright while I add half (4 cups) of the salt/sugar water, half of the spices, and another 4 cups of cold tap water. Then I remove it from the pitcher, zip it shut while removing the air. Then I double bag it, do the same thing with the other one, and swish them around a bit to evenly distribute the spices and pop them in the bottom of the fridge (preferably in a drawer in case they drip a little bit) for 2 weeks until ready to prepare. You should shake them up and turn them over every few days also. The trimmed roasts; I trim off the fat for better flavor penetration into the meat. Meat in the bag in the pitcher with half of the salt/sugar water. Add half of the spices into each bag, then add 4 more cups of cold water (not pictured) Ready for two weeks in the fridge. See y'all in a couple weeks, thanks for looking!
__________________
Kettleheads Anonymous Charter Member |
|
Thanks from: ---> |
10-13-2012, 06:40 PM | #2 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
|
Thanks for the great info.
|
|
Thanks from:---> |
10-13-2012, 08:40 PM | #3 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Thanks for sharing...
|
|
Thanks from:---> |
10-13-2012, 09:03 PM | #4 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
|
Love it! Thanks, I've been thinking about trying this myself, and you've just made it all so easy.
__________________
KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
|
Thanks from:---> |
10-13-2012, 09:11 PM | #5 |
is one Smokin' Farker
Join Date: 05-28-11
Location: New Jersey
|
Very nice! My first batch last summer of brisket pastrami was tasty but not very corned. Suppose I rushed it along at 8-10 days.
__________________
Bell Mt. BBQ- Sourland Mountains, NJ, http://bbqapprentice.blogspot.com/ |
|
Thanks from:---> |
10-13-2012, 10:23 PM | #6 |
Is lookin for wood to cook with.
Join Date: 06-14-09
Location: Boise, ID
|
MisterChrister; Do you soak your meat in fresh water before you smoke it?
|
|
Thanks from:---> |
10-14-2012, 12:22 AM | #7 |
Full Fledged Farker
Join Date: 09-25-10
Location: Reed City, MI
|
Try corning a venison neck with that recipe. It makes some some really good eatsssss.
When I do a neck, my wife takes leftovers for lunch till the meat is gone. Good job on you tutorial, can't wait to see more.
__________________
Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans) |
|
Thanks from:---> |
10-14-2012, 12:57 AM | #8 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
|
So once two weeks have passed, what are the next steps? This is awesome and I want to try it.
__________________
Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
|
Thanks from:---> |
10-14-2012, 01:05 AM | #9 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
|
I've never done this...thanks for the tutorial. Great pics.
__________________
-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
|
Thanks from:---> |
10-14-2012, 11:18 AM | #10 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
Looks and sounds Great Will be interested in following it
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
|
Thanks from:---> |
10-14-2012, 11:46 AM | #11 | |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
|
Quote:
The pastrami will get rubbed and smoked in Part 2 in 2 weeks from yesterday!
__________________
Kettleheads Anonymous Charter Member |
|
|
10-14-2012, 11:57 AM | #12 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
That is gonna be some killer corned beef and pastrami.
From your comments, do you envision a new thread for part 2 ? If so, may I suggest you add on to this one later to keep it all together? These long processes make more sense when they are from start to finish in one thread and the reader does not have to jump around to follow it. Just a thought. These types of well documented threads are what makes the Brethren incredibly valuable as a cooking resource. Thanks for your efforts, TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
|
Thanks from:---> |
10-14-2012, 03:36 PM | #13 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
|
Great tutorial... Looking forward to the results!
__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
|
|
Thanks from:---> |
10-14-2012, 10:31 PM | #14 | |
On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
|
Quote:
You're just like where the hell is part two!?!?! Digging through threads that are like 20 pages is a big pet peave of mine ;) I like my instructions and info at the top of the thread for easy data retrieval. But to each his own.. Now.. You have inspired me to try this. Just printed out the ingredients list and will begin this week or next :)
__________________
Professional Pyro.. No really; I get paid to blow stuff up... |
|
|
Thanks from:---> |
10-14-2012, 11:32 PM | #15 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
|
I'm looking forward to part 2 then giving this a whirl!
__________________
Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
|
Thanks from:---> |
Thread Tools | |
|
|