So I've been wanting to make some corned beef sausage and was going to get a brisket and corn it on my own, but wanted to try it sooner than later. I didn't plan on being at RD today, but my wife asked if we could go there so she could get cream cheese to make cheesecake :mrgreen: (was going to grab a smaller corned beef from Walmart). Can't say no to an RD trip :becky:. So I then grabbed a 15lb corned brisket and also picked up 2 butts to corn and make into corned pork sausage next weekend. I have no idea how that will turn out but why not :clap2:
I got the meat ground up and ready to case and Erin was getting stuff ready to make cheesecake when all the sudden the power went out. Long story short someone hit a powerline right outside the neighborhood. So no power to make cheesecake or make the brine either for the corned pork. Also no tv for the masters so we left to come over to a friends where we are now. Power could be out for a while I'd guess. Might case the corned beef when I get back tonight and smoke/cook tomorrow night.
So here's the brisket getting ready
Cubed and grinding up
Here's the pork butt getting trimmed up into "steaks" to expedite the brining process
Made some pimento cheese also to go with the corned beef sausage I was going to smoke. Though we get back early enough and I don't case it I will make some corned beef burgers and top with the pimento cheese
So I will let the pork brine for a week and grind up next week for sausage. For the corned beef I will case up either tonight or tomorrow I still don't know exactly which spices I'll use other than normal corned beef spices. Doesn't need more salt. And for the 20lbs of pork next weekend I'll do 2 different spice combos. Probably bring out the Carolina Reaper again.
I got the meat ground up and ready to case and Erin was getting stuff ready to make cheesecake when all the sudden the power went out. Long story short someone hit a powerline right outside the neighborhood. So no power to make cheesecake or make the brine either for the corned pork. Also no tv for the masters so we left to come over to a friends where we are now. Power could be out for a while I'd guess. Might case the corned beef when I get back tonight and smoke/cook tomorrow night.
So here's the brisket getting ready
Cubed and grinding up
Here's the pork butt getting trimmed up into "steaks" to expedite the brining process
Made some pimento cheese also to go with the corned beef sausage I was going to smoke. Though we get back early enough and I don't case it I will make some corned beef burgers and top with the pimento cheese
So I will let the pork brine for a week and grind up next week for sausage. For the corned beef I will case up either tonight or tomorrow I still don't know exactly which spices I'll use other than normal corned beef spices. Doesn't need more salt. And for the 20lbs of pork next weekend I'll do 2 different spice combos. Probably bring out the Carolina Reaper again.
