www.sausagemaking.org

I made some corned beef two weeks ago and am sure I got the recipe from here?


Now I can't find it.........and it was really good.


Can someone help me?


Bingo.

Welcome bingo,

Give us a few more clues. What did you do, what was the recipe?

Phil

Cheers.


I made about 10k brisket....because I'm a chef you see.

The recipe had parsley stalks and juniper.

It really was good and I want to recreate it.

Brown sugar......

I will be able to figure out all the spices.......just need the ratio of sugar/salt/water really.

Nice one.

Have a look Here.

O.K.


Being a chef not very good at maths.


How much water/salt/sugar would I need for 10k beef?

Bingo

Just a quick check first - do you have access to cure #1 (prague powder #1, Instacure), Saltpetre, and something to be able to inject the meat?

Following your reply, I will move this thread to the brine cured meats section.

Phil

Heres what I use for corned beef
2 big severely trimmed packer briskets
5 Qts water
3/4 cup Non Iodized Salt
1 3/4 cup brown sugar
2/3 Cup Insta Cure
1/4 cup Onion Powder
1/4 cup garlic powder
1/3 cup coarse grind black pepper
2 T. dry mustard
1 T. ground Thyme
1 liberal sprinkle ground Allspice
1 chintzy sprinkle ground Cloves
4 bay leaves, �(4 to 5)
Or
a 1/2 Cup of Pickling Spices
Uncle Als Rub
6 TBS FRESH GROUND BLACK PEPPER
4 TBS GROUND CORIANDER SEEDS
1 TBS GRANULATED ONION
1 TBS GRANULATED GARLIC
1 TBS PAPRIKA
1 TSP MUSTARD POWDER
1 TSP KOSHER SALT
1 TSP SUGAR

1. Spray pump Briskets to about 12-15% of there green wt. After pumping the briskets are placed in a vat flesh side up and sprinkled with whole pickling spice. The next layer is placed flesh side down, continuting to pack, flesh to flesh till all the briskets are in the vat. Add enough brine till the vat is full. Place cover on top and make sure that all the meat is covered with brine. Allow briskets to cure for 3-4 days in a fridge.

2. Pastrami is a corned beef that is rubbed and then smoked. Apply Uncle Als Rub and then smoke.

3. For Pastrami preheat smokehouse to 130*Hold this temp for about an hour till the surface of meat is dry to the touch. Close dampers down and apply a light smoke for about 2 hours. Increase the temp to 220-220* and hold till an internal meat temp175*-180*. Allow to cool at room temp for 1-2 hours and then place in a fridge overnight.

4. This recipe is a combination of Big Wheels, the one in the Kutas Book and Uncle Als recipe for Corned Beef and Pastrami

wheels wrote:Bingo

Just a quick check first - do you have access to cure #1 (prague powder #1, Instacure), Saltpetre, and something to be able to inject the meat?

Following your reply, I will move this thread to the brine cured meats section.

Phil

No, just the basics.



I don't really understand all that.

Then you obviously can't do the cure of Oddley's.

What do you have - you say 'the basics' what are these?

We might have some idea of the cure you used a couple of weeks ago (from the site), if you can tell us.

Phil

That's it!


It's a Hugh recipe then.......I've got all his book, probably got it anyway.



Nice one guys thanks for the help.

You're welcome

[quote="wittdog"]Heres what I use for corned beef
2 big severely trimmed packer briskets
5 Qts water
3/4 cup Non Iodized Salt
1 3/4 cup brown sugar
2/3 Cup Insta Cure
1/4 cup Onion Powder
1/4 cup garlic powder
1/3 cup coarse grind black pepper
2 T. dry mustard
1 T. ground Thyme
1 liberal sprinkle ground Allspice
1 chintzy sprinkle ground Cloves
4 bay leaves, �(4 to 5)
Or
a 1/2 Cup of Pickling Spices
Uncle Als Rub
6 TBS FRESH GROUND BLACK PEPPER
4 TBS GROUND CORIANDER SEEDS
1 TBS GRANULATED ONION
1 TBS GRANULATED GARLIC
1 TBS PAPRIKA
1 TSP MUSTARD POWDER
1 TSP KOSHER SALT
1 TSP SUGAR

1. Spray pump Briskets to about 12-15% of there green wt. After pumping the briskets are placed in a vat flesh side up and sprinkled with whole pickling spice. The next layer is placed flesh side down, continuting to pack, flesh to flesh till all the briskets are in the vat. Add enough brine till the vat is full. Place cover on top and make sure that all the meat is covered with brine. Allow briskets to cure for 3-4 days in a fridge.

2. Pastrami is a corned beef that is rubbed and then smoked. Apply Uncle Als Rub and then smoke.

3. For Pastrami preheat smokehouse to 130*Hold this temp for about an hour till the surface of meat is dry to the touch. Close dampers down and apply a light smoke for about 2 hours. Increase the temp to 220-220* and hold till an internal meat temp175*-180*. Allow to cool at room temp for 1-2 hours and then place in a fridge overnight.

4. This recipe is a combination of Big Wheels, the one in the Kutas Book and Uncle Als recipe for Corned Beef and Pastrami[/quote]

Yep it is to inject