Curing & freezing Corned Beef....

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Curing & freezing Corned Beef....

Postby turnerm » Sun Apr 30, 2017 9:52 pm

I am doing a bit of a test on curing Brisket for Corned Beef....I have done a brine cure on one piece (about 3lbs)
Also a dry cure on a similar sized piece of brisket (flat)....Dry cure (rub for 7 days) and wet cure (brine for 5 days)...
I have also just put a 5 lb piece of what we in Canada call a "bottom round)....This is a tough roast and I injected it with the leftover liquid brine cure from above...and then submersed it in the brine solution where it will stay for 6-7 days...
My question is this : Once I have completed my cure(s) above. I plan to take each of the 3 pieces of beef above and vacuum seal and into the fridge (or freezer)...Am I going to have any problems freezing at this stage...
I have Prague #1 in all of the above cures...

Any comments would be appreciated...

Thanks...

Michael Turner...
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Re: Curing & freezing Corned Beef....

Postby NCPaul » Mon May 01, 2017 10:44 am

It can be frozen after curing. Remember to defrost it as uncooked meat later. What are you hoping to decide from these three curing strategies?
Fashionably late will be stylishly hungry.
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Re: Curing & freezing Corned Beef....

Postby turnerm » Mon May 01, 2017 4:35 pm

Thanks for the reply Paul....
I hope to achieve the following...
1. dry cure vs brine cure..Any difference??? OR which do I prefer????
2. "Bottom Round" trial....Will I be as happy with the bottom round as the brisket...

Brisket in Vancouver has become so expensive (anywhere from $7.00 to $13,00 Cdn/lb) Bottom Round is
Cdn $4.00/lb/.....The Cdn$ is worth about US $0.75 and about 0.58 GBP...A few weeks ago, I bought a "Packer cut brisket (vacuum packed) (14 lbs) It was Cdn $6.99/lb...total cost Cdn$98.00....NOT WORTH THAT SORT OF MONEY...
I may even carry on and turn some of my corned beef into pastrami with a bit of smoke...

Thus, the reasons for my non-scientific test...

Regards

Mike
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