Getting Pickled


 
I'll be watching this thread. This weekend I plan to start curing a 4-6 LBS brisket for St. Pat's day. The directions call for a five day cure
 
made the brine............
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[/url]Brine by Jonathan Kulik, on Flickr[/IMG]
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[/url]Brine ingredients by Jonathan Kulik, on Flickr[/IMG]
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[/url]Brine by Jonathan Kulik, on Flickr[/IMG]
 
Thx ChuckO!
Cant wait to see your results.
Ive done Brisket for a couple years wanted some change just for something new.
https://flic.kr/s/aHsjTWKfrD
I did some browsing and found many cuts of beef that have been pickled.So here goes!
and good luck with yours......Jonathan
 
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I've done this (similar) a couple times :) Good luck, we're looking forward to the pictures.
 
Looking forward to seeing your end results. Have seen a recipe for a 5 day cure for pastrami I would like to try.
 
I'm def going to follow this.
That's a big chunk of beef, for sure.
I suppose it's will be ready for Saint Patrick's Day?
 
Robert it won't be ready cuz it wasn't supposed to be.
Plus I usually brine a longer time due to my schedule and preference.
Corn beef was kept in ships holds in brine for extended periods so I'm good.
I do soak in fresh water after pickling and do a 50% cooking water exchange
after simmering a couple hours.
Also the large cut of Beef will be cut into smaller 5-6 pound chunks before the brine.
So this cook will be on "St.Chuckies Day". thx............Jonathan
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[/url]Untitled by Jonathan Kulik, on Flickr[/IMG]
 
Butchered and in the Brine...............
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[/url]Pickle prep by Jonathan Kulik, on Flickr[/IMG]
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[/url]Pickle prep by Jonathan Kulik, on Flickr[/IMG]
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[/url]Pickle prep by Jonathan Kulik, on Flickr[/IMG]
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[/url]Pickle prep by Jonathan Kulik, on Flickr[/IMG]
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[/url]Pickle prep by Jonathan Kulik, on Flickr[/IMG]
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[/url]Pickle prep by Jonathan Kulik, on Flickr[/IMG]
Got 25# usable meats and 4# scrap.
If I ground into burger would of had less waste.
Got some nice steaks and 5#'s stew meat I cubed up.Thx....Jonathan
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[/url]Pickle prep by Jonathan Kulik, on Flickr[/IMG]
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[/url]Untitled by Jonathan Kulik, on Flickr[/IMG]
 
The steaks look amazing, heck the scraps look amazing. I go caught up doing my taxes this weekend so my brisket won't be ready for St. Patrick's day, but it should be ready for the weekend after (if I hurry up and get one)

I can't wait to see you cook some of those up, you really knocked it out of the park brining / pickling
 
9 days in the brine.
Soaked for 24hrs. in fresh H2o to desalinate.
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[/url]Untitled by Jonathan Kulik, on Flickr[/IMG]
My smeatheart loading in 20lbs. of corned beef.
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[/url]Untitled by Jonathan Kulik, on Flickr[/IMG]
Kettle loaded and 2 satchels of pickling spices added.
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[/url]Untitled by Jonathan Kulik, on Flickr[/IMG]
34Qt. pot with 20lbs.Meat,10lbs. Potatoes,9lbs. Cabbage,3lbs. Onions,1lb.Carrots,4tbs. Minced garlic,8tbs.Spices
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[/url]Corn beef 2016 by Jonathan Kulik, on Flickr[/IMG]
Came out Supurbulous!
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[/url]Corn beef 2016 by Jonathan Kulik, on Flickr[/IMG]
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[/url]Corn beef 2016 by Jonathan Kulik, on Flickr[/IMG]
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[/url]Corn beef 2016 by Jonathan Kulik, on Flickr[/IMG]
Hash post coming..............
The Chuck is better than Brisket.........IMO:cool:
 
OMG that has to be the largest amount of corn beef cooked in one pot. Outstanding cook, it looks really really good!
 
That's as good as it gets Jonathan, you nailed it. Congrats!!!
I'll do this cook, but on a slightly smaller scale, as Trump would say: "Huge, that's HUGE!"
 
Congrats Jonathan, that is awesome you nailed that one from top to bottom. My question is with that size of pot and all that food are you feeding an army with it?? There's going to be some great left overs for sure.
 
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