Question on Corned Beef Season packets

JohnMcD348 · 03-05-2008, 06:29 PM

OK, I remember when I was a kid(not too long ago) when you bought the packet of Corned Beef, the seasoning was floating around in the brine. Nowadays, they put it into a little packet and slide it into the packs. I have 3 that I'll be doing up for St Patty's Day and was wondering about reapacking them with the seasoning like it used to be and using my vacuum sealer for a few days prior.

Would it make any differenceto do them for a few days? Also, why did they stop just putting the spices into the packs to begin with?

thirdeye · 03-05-2008, 06:53 PM

Even when I make traditional corned beef, I still do a soak out on them for at least 24 hours. I seldom use the seasoning that is included but opt for regular pickling spice to add to my pressure cooker liquid or braising liquid. I know it's probably very similar, but I guess I think the stuff I have is better....

jbrink01 · 03-06-2008, 06:41 AM

Just made a 12 pounder yesterday ($1.69 / # at Restaurant Depot). 1/2" water in bottom of roaster, pickling spice in water. 275 degrees for 7 hours, 350 degrees for 1 hour. Mmmmmmmmmm

03-05-2008, 06:29 PM	#1
JohnMcD348 is One Chatty Farker Join Date: 01-27-05 Location: Lakeland, FL Downloads: 0 Uploads: 0	Question on Corned Beef Season packets OK, I remember when I was a kid(not too long ago) when you bought the packet of Corned Beef, the seasoning was floating around in the brine. Nowadays, they put it into a little packet and slide it into the packs. I have 3 that I'll be doing up for St Patty's Day and was wondering about reapacking them with the seasoning like it used to be and using my vacuum sealer for a few days prior. Would it make any differenceto do them for a few days? Also, why did they stop just putting the spices into the packs to begin with? __________________ JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians

03-05-2008, 06:53 PM	#2
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Even when I make traditional corned beef, I still do a soak out on them for at least 24 hours. I seldom use the seasoning that is included but opt for regular pickling spice to add to my pressure cooker liquid or braising liquid. I know it's probably very similar, but I guess I think the stuff I have is better.... __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

03-06-2008, 06:41 AM	#3
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	Just made a 12 pounder yesterday ($1.69 / # at Restaurant Depot). 1/2" water in bottom of roaster, pickling spice in water. 275 degrees for 7 hours, 350 degrees for 1 hour. Mmmmmmmmmm __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

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