Corned beef.

[Gax]

Ok. I have a vacpac, a knife & a bucket of Lucas.

What else do I need?

Salt, sugar, garlic, black peppercorn, coriander seed, star anise, juniper berry,chilli flakes, sodium nitrate and time.

 

[Gax]

I believe the tinned corn beef are hearts which I love in the slow cooker.

Been reading about quick cures for bacon, it's ironic that they use sodium nitrite for humanely dispatching feral pigs. It kills them within 2 hours of eating the bait. They fall asleep and don't wake up again.
For us humans, we eat plenty through eating our veg, especially celery. So is it the processed meat that is harmful or sodium nitrite? And why does the meat have to be heated to 60C when nitrite has been used as a preserver? I am sticking with table salt and curing for a bit longer until I have learned more.

Interesting. I've never used sodium nitrate for bacon, the pink colour puts me off in that context. I have a 28 day method for bacon that's always served me well.

 

[MashBag]

Salt, sugar, garlic, black peppercorn, coriander seed, star anise, juniper berry,chilli flakes, sodium nitrate and time.

Any chance of sharing the method.

I assume its a vac pack dry cure? Beef bacon?

 

[Gax]

Can do. Lemme get out of bed and have a coffee then I'll do the thing. :)

 

[foxy]

Interesting. I've never used sodium nitrate for bacon, the pink colour puts me off in that context. I have a 28 day method for bacon that's always served me well.

America cures bacon the same as the standard English bacon, I am from Australia where all bacon is smoke-cured I love American bacon. Now I know America and the UK do have smoke-cured bacon but I prefer salt-cured. While I would love to try the quick cure I am dubious about the sodium nitrate.
While there are concerns about sodium nitrate there are concerns about smoke cured meats. I think it was Bulgaria has the highest level of gastric cancer and has been put down to smoked meats.

 

[Gax]

America cures bacon the same as the standard English bacon, I am from Australia where all bacon is smoke-cured I love American bacon. Now I know America and the UK do have smoke-cured bacon but I prefer salt-cured. While I would love to try the quick cure I am dubious about the sodium nitrate.
While there are concerns about sodium nitrate there are concerns about smoke cured meats. I think it was Bulgaria has the highest level of gastric cancer and has been put down to smoked meats.

Gotcha. I'm a chef/cured meats specialist so I make my own stuff buy and large. Commercial processes are what they are, lol.
As far as sodium nitrate causing health problems? Yeah probably. What doesn't though? We're on a forum dedicated to make actual literal poison for social consumption.
It's a bit morbid perhaps but my thought has always been that something is gonna kill me and if it's beer or bacon I'll probably be okay with that.
Though a lot of the headaches and stomach cramps and stuff associated with the consumption of commercially available cured meats I thought would be down to an undiagnosed sulfate allergy/intolerance.

I dunno, I'm not a doctor. This is a fun conversation though. I rarely get to talk about this stuff day to day with people. Anyhow. I'll post my corned beef method.

 

[Clint]

I work in chemical processing...I'm not going to die from bacon,beer or corned beef.

 

[foxy]

Gotcha. I'm a chef/cured meats specialist so I make my own stuff buy and large. Commercial processes are what they are, lol.
As far as sodium nitrate causing health problems? Yeah probably. What doesn't though? We're on a forum dedicated to make actual literal poison for social consumption.
It's a bit morbid perhaps but my thought has always been that something is gonna kill me and if it's beer or bacon I'll probably be okay with that.
Though a lot of the headaches and stomach cramps and stuff associated with the consumption of commercially available cured meats I thought would be down to an undiagnosed sulfate allergy/intolerance.

I dunno, I'm not a doctor. This is a fun conversation though. I rarely get to talk about this stuff day to day with people. Anyhow. I'll post my corned beef method.

I do wonder if it is much different from this. I do follow some of his recipes.

 

[Clint]

I do think too much of anything isn't a good idea...take our milkman for instance. He ate 12 to 15 rashers of bacon every day. He is dead.

 

[Gax]

Corned Beef Brisket
This is for a trimmed brisket, and while this method is calibrated for weight and will work on thicker cuts you may need to brine longer.

Brisket-2200gram

Coriander seed - 15g
Black peppercorn - 12g
Mustard seed - 15g
Star Anise -3 pods
Chilli Flake -3g

Lightly toast the above then crush coarse

Juniper Berry (crushed) - 5
White sugar - 20g
Salt - 80g (I use Maldon Sea salt - this measure could be different and fiddly with other salts)
Sodium Nitrate - 10g

Bring 70-100ml of water to a boil then add the juniper and dissolve the above, then allow to cool completely before proceeding.

Place your brisket in an appropriately sized sous vide bag and then add 3/4s of the spice mix and all of the brine, then rub and toss and combine vigorously. Really get it all over and into the meat. Then vac seal and leave in the fridge for 5 days, turning it over once or so a day.

Remove from the fridge, remove from the bag, wash, pat it dry before rubbing with the reserved spice mix and revaccing for cooking.

Throw it into the sous vide device of choice at 80c for 12 hours.

Enjoy y'all.

 

[old dog new tricks]

Corned Beef, Stovies and Brown Sauce a childhood favourite

 

[MashBag]

Corned Beef Brisket
This is for a trimmed brisket, and while this method is calibrated for weight and will work on thicker cuts you may need to brine longer.

Brisket-2200gram

Coriander seed - 15g
Black peppercorn - 12g
Mustard seed - 15g
Star Anise -3 pods
Chilli Flake -3g

Lightly toast the above then crush coarse

Juniper Berry (crushed) - 5
White sugar - 20g
Salt - 80g (I use Maldon Sea salt - this measure could be different and fiddly with other salts)
Sodium Nitrate - 10g

Bring 70-100ml of water to a boil then add the juniper and dissolve the above, then allow to cool completely before proceeding.

Place your brisket in an appropriately sized sous vide bag and then add 3/4s of the spice mix and all of the brine, then rub and toss and combine vigorously. Really get it all over and into the meat. Then vac seal and leave in the fridge for 5 days, turning it over once or so a day.

Remove from the fridge, remove from the bag, wash, pat it dry before rubbing with the reserved spice mix and revaccing for cooking.

Throw it into the sous vide device of choice at 80c for 12 hours.

Enjoy y'all.

Smashing thank you.
I can almost taste that.
You just know this is going on my braumeister don't you!

What are you serving with? I am thinking hot with a spicy mixed leaf salad. Lots of rocket and young beet leaves?

 

[Gax]

That sounds quite good. I'll also throw bits of it into stews or drop it into pies and such, though summer is coming so probably a bit less of that.

And let's not forget the prince of sandwiches, the Reuben.


It's good stuff, you'll enjoy it!

 

[MashBag]

Pies. Pies don't get me started. Hot water crust game pies.

Would it work with venison.. Shoulder maybe?

 

[Rwilts]

It's a funny old world where a thread (which I have contributed to) about corned beef gets more posts than the one tracking the amount of brewing done in same week

 

[foxy]

Silverside is the cut in Australia referred to as corned beef. A lot less fat than brisket and is quite lean.

 

[Sadfield]

The usual banana and porridge breakfast I'm facing, ain't cutting it today for some reason.

 

[MashBag]

Corned Beef Brisket
This is for a trimmed brisket, and while this method is calibrated for weight and will work on thicker cuts you may need to brine longer.

Brisket-2200gram

Coriander seed - 15g
Black peppercorn - 12g
Mustard seed - 15g
Star Anise -3 pods
Chilli Flake -3g

Lightly toast the above then crush coarse

Juniper Berry (crushed) - 5
White sugar - 20g
Salt - 80g (I use Maldon Sea salt - this measure could be different and fiddly with other salts)
Sodium Nitrate - 10g

Bring 70-100ml of water to a boil then add the juniper and dissolve the above, then allow to cool completely before proceeding.

Place your brisket in an appropriately sized sous vide bag and then add 3/4s of the spice mix and all of the brine, then rub and toss and combine vigorously. Really get it all over and into the meat. Then vac seal and leave in the fridge for 5 days, turning it over once or so a day.

Remove from the fridge, remove from the bag, wash, pat it dry before rubbing with the reserved spice mix and revaccing for cooking.

Throw it into the sous vide device of choice at 80c for 12 hours.

Enjoy y'all.

Where are you getting your Sodium Nitrate from please?

 

[Gax]

https://www.amazon.co.uk/dp/B074PSQCJR?ref=ppx_yo2ov_dt_b_product_details&th=1 - Do not keep this near your ordinary salt or decant it into another containerrrrrrr. Dont wanna confuse these. In the US its usually pink but i think in the UK they decided that was attractive to children.

 

[MashBag]

Doh. I nearly said I'd it Prague no.1 or 2. Then thought you were using it pure

Thankyou