Corned silverside on special

Recipes and techniques using brine.

Corned silverside on special

Postby crustyo44 » Mon May 27, 2013 8:45 am

At the moment we have Corned Silverside on special at $ 4.99 kilo. Beautiful looking pieces of meat.
I like to smoke some if possible. Is there a procedure to get cure #1 into the Silverside pieces or do I
soak them first in a few changes of fresh water and start from scratch including the 10% cure/weight injection method.
No doubt some brains on the forum will be able to help me.
Best Regards,
JAN.
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Re: Corned silverside on special

Postby NCPaul » Mon May 27, 2013 9:01 am

If it has been corned (cured), you can go straight to smoking it. Many people here buy corned beef and hot smoke it with a pepper and coriander coating to make a fast pastrami. You would have to be familiar with the product to know if the salt needs more or less.
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Re: Corned silverside on special

Postby crustyo44 » Mon May 27, 2013 8:41 pm

My wife sometimes buys corned beef but soaks it in running water with 2 changes of water before boiling it.
I might do the same and than hot smoking it. It would be easier to sprinkle salt on it afterwards than have it un-edible due to its high salt content.
Thank you for your input. It's appreciated.
Cheers,
Jan.
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