Corned beef

lakeman · March 2020

Has anyone tried to smoke or I guess grill a corn beef.
I googled it and it was kinda all over the place in suggestions. Some sites now have so much advertising that they are almost non functional.

Android77 · March 2020

It's great put a rub on with a lot of brown sugar put a pan under it with water and catch all that drips off. Make sure pan doesn't dry out and take this and add to beans. Best baked beans you can make.

Whitetailed · March 2020

Smoked corned beef is a pastrami! Check out youtube for some good advice on sous vide cooking a corned beef, and then seasoning , aging and smoking it. Delicious!

dnelson · March 2020

The recent ones had them wash all seasoning off, and use a rub with low salt content. Then smoke like a brisket- the end product looked great

CaptJ · March 2020

You can also bake a corned beef and if you baste it in ginger ale the sugar in rgw ginger ale will not only form a glaze, but also counter the salt. Try it and you will be surprised.

TerribleTed · March 2020

I thought you were looking to make it. Not to different then ham or bacon.

Flash · April 2020

Only way I would even consider eating corned beef. Make sure you soak it in water over night

hossmoss · May 2020

I have... they're great. I have to get as much salt out of it as I can by soaking in water for a few days (change the water every few hours the first day), then I rub with a combo of coarse ground black pepper, some fresh cracked or ground coriander seed, a little fresh milled allspice, some ground mustard seed and some brown sugar. Overnight in the fridge then smoke like a brisket.

demersalangeler · May 2020

Is a corned beef not the same cut of beef as brisket? Only with different seasoning.

I've rubbed it grilled it smoked it low & slow in the past. Mmmm... good.

hossmoss · May 2020

demersalangeler said:

Is a corned beef not the same cut of beef as brisket? Only with different seasoning.

Typically it is a corned brisket but can be other cuts as well.

flagold · October 2020

demersalangeler said:

Is a corned beef not the same cut of beef as brisket? Only with different seasoning.

I've rubbed it grilled it smoked it low & slow in the past. Mmmm... good.

Corning is a Jewish preservation method over 2000 years old. The cut (whatever it is) is salted/spiced and placed under a set amount of weight for X number of days. There really is no need for it in modern times with refrigeration, but so many like it that it continues as a food style and marketable choice. I don't remember all the particulars, but enough to write the above.

A totally different take (corned beef infused with a red hot):

Image: https://us.v-cdn.net/6030354/uploads/editor/b3/99zer6h64cu0.jpg

hodag_guy · January 20

Corned venison is the way to go. You can transform tough cuts into a super delicious snack or sandwich material. I like to use trimmings from butchering, instead of making them all into sausage or burger, I corn some and the tasty little nuggets get eaten up real fast. Kid's love 'em too. If anybody's interested I can post the recipe.

L8RBRA · January 20

I love corned beef. One of the best meals in the rotation.

flagold · January 23

hodag_guy said:

Corned venison is the way to go. You can transform tough cuts into a super delicious snack or sandwich material. I like to use trimmings from butchering, instead of making them all into sausage or burger, I corn some and the tasty little nuggets get eaten up real fast. Kid's love 'em too. If anybody's interested I can post the recipe.

Lets see it.

hodag_guy · January 24

flagold said:

Lets see it.

here you go:

CORNED VENISON (Kevin Horrocks, WI Outdoor News)

Take 2-3 lbs. of venison. You can use slabs of flank, most of a shoulder, and of course, more select cuts of meat. (Or trimmings pieces) Use nothing more than 2 inches thick. Don't worry about trimming all the silver or sinewy tissue. Between brining and cooking, most of that will disappear and be easy to flick away with a fork.

IN A POT COMBINE:
2 qts. water
1/2 cup canning salt
1/2 cup Morton's Tenderquick (find near canning supplies or canning salts in Wal-Mart or grocery store)
2 TBS. sugar
2 TBS. pickling spice
2 Bay leaves ( I use only 1- it depends on how you like the bay leaf thing)
8 Whole black peppercorns
Lots of fresh garlic cloves, crushed

1. Mix ingredients and bring to a boil.
2. Let the mixture cool, then pour over the meat in a plastic, glass, or ceramic bowl. DO NOT use metal.
3. Refrigerate 4-5 days. Once or twice a day, turn the meat to circulate the brine.
4. Remove meat and discard the brine. Rinse the meat (or not if you like it saltier, but I always rinse mine)
5. Cook meat in a pressure cooker with 1 ½ cups water for 45 min. @ 10 lbs. pressure.

Alternative is to slow-cook in a crock pot all day. Use same directions for a beef roast.

flagold · February 5

hodag_guy said:

flagold said:

Lets see it.

here you go:

CORNED VENISON (Kevin Horrocks, WI Outdoor News)

Take 2-3 lbs. of venison. You can use slabs of flank, most of a shoulder, and of course, more select cuts of meat. (Or trimmings pieces) Use nothing more than 2 inches thick. Don't worry about trimming all the silver or sinewy tissue. Between brining and cooking, most of that will disappear and be easy to flick away with a fork.

IN A POT COMBINE:
2 qts. water
1/2 cup canning salt
1/2 cup Morton's Tenderquick (find near canning supplies or canning salts in Wal-Mart or grocery store)
2 TBS. sugar
2 TBS. pickling spice
2 Bay leaves ( I use only 1- it depends on how you like the bay leaf thing)
8 Whole black peppercorns
Lots of fresh garlic cloves, crushed

1. Mix ingredients and bring to a boil.
2. Let the mixture cool, then pour over the meat in a plastic, glass, or ceramic bowl. DO NOT use metal.
3. Refrigerate 4-5 days. Once or twice a day, turn the meat to circulate the brine.
4. Remove meat and discard the brine. Rinse the meat (or not if you like it saltier, but I always rinse mine)
5. Cook meat in a pressure cooker with 1 ½ cups water for 45 min. @ 10 lbs. pressure.

Alternative is to slow-cook in a crock pot all day. Use same directions for a beef roast.

Thanks for posting that. I saw the ancient recipe (once) and it was similar, except they would salt/spice & put it under a stone weight (I believe this was 12 lb.) and turn it once every 2 days (in the brine/water). I vaguely remember they took 6 days to do the process.

CaptJ · February 6

Layer of salt, layer of meat, weigh down with something and turn every couple of days. In 7 days - corned beef. We used to reclaim "older" beef with some age that way when I was in that business (making corned beef). Definitely rinse at the end. Might want to change water in the middle of cooking as well.

Corned beef

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