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Unread 06-29-2008, 07:11 AM   #1
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Default Homemade Corned Beef

I've been saving the points and trimming off the flats of my competition and practice briskets. When I got 10# of meat I put it in a brine last weekend. Pulled out of the brine yesterday morning and soaked out the salt and cooked some up. Good stuff

in the brine bag


mostly just little chunks of flat and points


a couple of sandwiches with chips and kosher dills
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Unread 06-29-2008, 07:38 AM   #2
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Now that looks damn good!!!!
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Unread 06-29-2008, 08:21 AM   #3
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Was you satified with the result? It looks great.
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Unread 06-29-2008, 08:30 AM   #4
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Quote:
Originally Posted by jestridge View Post
Was you satified with the result? It looks great.
I've been making it for a couple of years now and we love it. Beats the heck out of store brand corned beef. Here's the recipe for the cure if you would like to try it.

Corned beef cure.
1 beef brisket
1 gallon water
1.5 C Kosher salt
1 C Brown sugar
1/4 C Pickling spice
2 TBS peppercorns
1 cinnamon stick broken up
4 clove studs
5 garlic cloves
6 bayleaves
1/4 tsp Prague #1 per pound of meat
Boil all ingredients except brisket, cool to 40*. Inject brisket every 2 inch's over whole piece and then cover with brine in 2 Gallon ziplock bag for 7 days. Soak in cold water for 3 - 4 hours changing the water frequently. Cook in oven or crock pot or rub and smoke for pastrami.
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Unread 06-29-2008, 08:56 AM   #5
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That looks fantastic, Rodger! I haven't corned a brisket in months. It's time again!
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