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I got tired of waiting on jehler so I went looking and found this. I'm sure you could substitute duck, although probably not michigany enough!

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves
1/2 teaspoon ground or chopped ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
Directions
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.


After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

my favorite meat!

Sounds too much like mornin beef!:lol::lol:

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Wait...gross

Eff that.

1. Go to store and buy corned beef
2. Put in crock pot with water and supplied flavor packet
3. Cook until tender
4. Eat that shit
5. Think about how many more of these you can make while Reb is waiting 10 days on his brine.
6. Eat more of that shit

I think this is where something clever about tapatalk should go.

Feelin' Fowl wrote:Eff that.

1. Go to store and buy corned beef
2. Put in crock pot with water and supplied flavor packet
3. Cook until tender
4. Eat that shit
5. Think about how many more of these you can make while Reb is waiting 10 days on his brine.
6. Eat more of that shit

I think this is where something clever about tapatalk should go.

Pfft, get some taste buds!

10 days? My taste buds would fall off waiting!

I think this is where something clever about tapatalk should go.

Good things come to those who wait.

Yea if something has more then 8 ingredients I'm not making it.

It has to cure. I found that online, I'd go 2-3 days and try it. The next go round let it sit longer if needed and keep on unitl I find what I want.

I'm willing to try it, but it better be damn good to not take the easy route. The store bought stuff with the seasoning packet is 8-10 hours of waiting on delicious...

I think this is where something clever about tapatalk should go.

For this you're supposed to substitute the beef with duck or goose.

rebelp74 wrote:For this you're supposed to substitute the beef with duck or goose.

50/50 I've got a mallard sitting around to give it a whirl...

I think this is where something clever about tapatalk should go.

Feelin' Fowl wrote:

rebelp74 wrote:For this you're supposed to substitute the beef with duck or goose.

50/50 I've got a mallard sitting around to give it a whirl...

I think this is where something clever about tapatalk should go.

50/50 you actually do it

rebelp74 wrote:I got tired of waiting on jehler so I went looking and found this. I'm sure you could substitute duck, although probably not michigany enough!

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves
1/2 teaspoon ground or chopped ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
Directions
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.


After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

im guessing I was supposed to be getting you a recipe?

Skip the salt Peter, that shits no good for you, find a grocery that has Morton tender quick salt and use that, it has the nitrates and nitrites in proper amounts to do the job. Can be done with just salt just run a little bit more risk of cooties

This is awesome on duck

Here's a recipe for corning meat from a friend of mine's wife:

Deli Style Corned Beef(or venison or duck)

One beef brisket, 4-6 pounds

5 tablespoons Morton Tender Quick

2 tablespoons brown sugar

1 tablespoon ground black pepper

1 teaspoon paprika

1 teaspoon ground bay leaves

1 teaspoon ground allspice

1/2 teaspoon garlic powder

Trim surface of fat from brisket(or meat of choice). In a small bowl, mix Morton Tender Quick , remaining ingredients, and spices. Rub mixture into all sides of brisket. Place brisket in plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness.(the meat you're corning, not your's)

Cooking:
Place brisket in dutch oven. Add water to cover. Bring to boil; reduce heat. Simmer until tender, about 3-4 hours.

My Notes:

I have used various lean cuts of beef and venison and it has worked well.

I prefer about half the stated amount of pepper, it is plenty hot at that!

I usually use my vacuum sealer (without using the vacuum) to seal the bag then turn and massage the contents about once a day while the meat is curing so that the spices will be sure to be distributed throughout the meat( again, all referebces to meat are the meat you are corning, not your's)

I dump all the fluids from the curing bag into the water that I cook the corned beef in.

The only place that I have been able to find tender quick for sale is at Fred Meyers(Kroger's for those of you outside of the PacNorthwest).

That's how I do it too qh for the cure, I follow the recipe from Morton and dope up the spices a little depending on my mood and what's I got for herbs
http://www.mortonsalt.com/for-your-home/culinary-salts/recipes/228/deli-style-corned-beef

Only difference is I don't cook it in water, I rinse it off and then in a roasting pan make a bed of celery and carrots to hold the meat off the bottom cook covered in foil at 275 until its as tender as I want it to be, a long time and it falls apart like pulled pork, a few hours and its slices nice. Smoke it and it makes a hell of a pastrami. Rinse the brine and let it sit she in the fridge for a month or two and you have procuitto

If you don't like your meat salty cook it in water

jehler wrote:That's how I do it too qh for the cure, I follow the recipe from Morton and dope up the spices a little depending on my mood and what's I got for herbs
http://www.mortonsalt.com/for-your-home/culinary-salts/recipes/228/deli-style-corned-beef

Only difference is I don't cook it in water, I rinse it off and then in a roasting pan make a bed of celery and carrots to hold the meat off the bottom cook covered in foil at 275 until its as tender as I want it to be, a long time and it falls apart like pulled pork, a few hours and its slices nice. Smoke it and it makes a hell of a pastrami. Rinse the brine and let it sit she in the fridge for a month or two and you have procuitto

Yep, I'm pretty sure she told me the recipe came from Morton. I've tasted venison that she has done and it tasted just like the corned beef.

It's not something I do all the time, in fact I haven't done it in several years, but when you are flush with game it is an awesome change of pace

jehler wrote:im guessing I was supposed to be getting you a recipe?

We were all hoping for one. Thanks for the tip on the softpeter.

No problem, I really want to become an expert in Charcuterie but I am very novice, still have been playing with meat for years so I have a fair bit of experience

Same here, I want to try that duck prosciutto really bad.

rebelp74 wrote:Same here, I want to try that duck prosciutto really bad.

get yourself a fat farm duck and I'll get you the recipe my buddy did. Do you have a fridge that doesn't have a frost free freezer?

jehler wrote:

rebelp74 wrote:Same here, I want to try that duck prosciutto really bad.

get yourself a fat farm duck and I'll get you the recipe my buddy did. Do you have a fridge that doesn't have a frost free freezer?

Got the ducks already, I have a bunch of em. One of the deep freezers isn't frost free.

I think you need to keep the temp at 40-60? I'll find out for ya, but will be next week

Looking forward to it, thanks.

I have a bunch of goose I'd like to try this with.

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