Tiss the Season - Updated with final cooked photos


 
CaseT

CaseT

TVWBB Platinum Member
Shamrock season that is. Got my corned beef curing. Using my standard dry cure method. I use the cure calculator from Digging Dog farms.
After applying the cure mixture of salt, sugar and cure #1, I coat the beef with ground pickling spice. Vac pac and will cure until the 21tst of March (that's the day we'll be celebrating.

Prime brisket from Costco. Trimmed the fat and separated the point from the flat.

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More on this on the 21st!
 
That looks great. I'm behind the curve. I've got mine defrosting right now. It looks like you've got the salt at 1.76%. How does that work out? I'll probably do the same approach.
 
My sister in law and I used to do the big patronage festival for my church (St. Patrick’s) the last one was 60 lbs. of brisket twenty of baby potatoes, ten pounds carrots, ten of onions, Brussels sprouts, and cabbage.
Several bottles of Jameson, Bushmills, cases of Guinness and much merry making!
We did the old “Cooks Illustrated” recipe, long simmer, rested, sliced cold, warmed gently in the oven with some of the cooking stock!
We did it for almost 20 years and decided that it was time for someone else to do it, no one has stepped up! That’s been over ten years ago. We had a great time doing it.
 
Can't wait to see how it comes out Case. Barb and I are going to do one of Chris's quick pastrami cooks just to give it a try.
 
Dustin Dorsey said:
That looks great. I'm behind the curve. I've got mine defrosting right now. It looks like you've got the salt at 1.76%. How does that work out? I'll probably do the same approach.
Click to expand...

Hmmmm, interesting. Was just using the calculator (set @ 2%) and that was what it spit out. I didn't go back and back check the math. Must be a glitch in the program. Cure and sugar are coming out right, just not the salt. Guess need to reach out and see whats up.
 
Case, since you posted that it makes sense to me now. It's the calculator accounting for the salt in the cure#1 to give you 2%salt. I usually don't do my recipes that way but I did it that way with the pastrami I just started. I bumped up the cure#1 slightly to .32% to give a ppm of 200 and lowed the salt slightly. We'll see how it turns out. The Marianski book calls for even more cure#1 than what I did. I omitted the pickling spice, thinking I might add it after the cure.
 
Rich Dahl said:
Can't wait to see how it comes out Case. Barb and I are going to do one of Chris's quick pastrami cooks just to give it a try.
Click to expand...
Make sure you rinse and soak that bad boy, mine looks great but it was too salty for my liking.72879AEB-B9E6-4E10-BFE6-61566A185DDF.jpeg
 
This weekend was time to cook our corned beef.

I have found that using Kenjialt Lopez's temp and time works the best for making perfect corned beef. So I ran the sous vide @ 180 for 12 hours. For the first meal I chopped up cabbage, onion, carrots, sliced little purple, red and Yukon potatoes. Sauteed in olive oil and butter with salt and pepper.

Made a tasty sandwee on home made wheat with Portland yellow mustard and Beaver Extra Hot Horseradish!

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Enjoy!!!
 
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