Pickled Brisket

[aris]

Ah, you mean something like this?

[Oddley]

Yep thats it. I might look a bit of a doughnut walking about with it, but I really don't give a damn.

[aris]

Ya, well you are getting on a bit aren't you

[Oddley]

Saucy bugger... :)

[Epicurohn]

Corned Beef you buy at some butcher shops and gourmet stores in the U.S. is very light on the salt and juicy enough (not like a ham, but not dehydrated either).

Is this what I should expect out of homemade corned beef, or do these guys add chemicals to retain moisture?

My corned beef and pastrami has improved thanks to some tips from generous guys on this site, but compared to shop purchased meats it's lacking in moisture.

My modified recipe for Corned Beef (I use this exclusively for sandwich making or Hors D'evre. Served cold):

2.3 kg Beef Rump (briskets here are too small)
2 Lt Water
112 grm Salt
55 grm Sugar
15 grm Cure1
2 Tbsp Picklin Spice

Cure 14 days. Rinse well. Soak overnight in two changes of fresh water. Simmer with onions, garlic, and carrots for 4 Hrs. or until fork tender. Let cool in water. Wrap in foil and fridge. Slice @2mm.

Thanks,

David

[Epicurohn]

I pump 15% of its weight in brine. Put it in a bag with the rest of the brine and into the fridge.

[aris]

I saw a show on TV where they went to New York to a very famous Deli (who's name I can't remember) where they made their own pastrami. The final process of this method was to steam the whole pastrami to give it some moisture.

[Epicurohn]

One of the suggestions posted on another thread was that after smoking and obtaining an internal temp. of 130�F to finish it off by baking the pastrami in the oven @350�F over a tray with water until internal 200�F. I guess this would be a partial steaming. I'll try a full steam bath. But what about the Corned Beef? It's boiled in water. What can I do to reduce the moisture drain?

Thanks,


David

[Epicurohn]

Hi Paul,

Very nice Corned Beef. Been attempting corned beef for over a year but it turns out a bit dry. Do you roll yours during curing or until cooking?


Thanks,

David

[Paul Kribs]

David

I roll it prior to curing, making sure the knots are nice and tight, just to keep it neat.

Regards, Paul Kribs

[pokerpete]

If you go to google and type in 'Brining Brisket' there are many recipes to choose from, so pick one that takes your fancy. There is also plenty of advice.