capt72 corned goose

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Re: capt72 corned goose

Postby assateague » Sun Jan 12, 2014 5:51 pm

Definitely Tbs.
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Re: capt72 corned goose

Postby Feelin' Fowl » Sun Jan 12, 2014 7:30 pm

assateague wrote:Definitely Tbs.


That's what the bag says too. Maybe a typo in the link..
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Re: capt72 corned goose

Postby assateague » Sun Jan 12, 2014 8:59 pm

I just put 4 venison roasts in the brine. Gonna have 1 next weekend, and put the other 3 in the freezer when they come out of the brine.
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Re: capt72 corned goose

Postby Feelin' Fowl » Sun Jan 12, 2014 9:05 pm

Just put 5.5lbs of geese in the brine.

Do you play with it at all during the week, or just let it be?
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Re: capt72 corned goose

Postby assateague » Sun Jan 12, 2014 9:35 pm

I just let it sit, but I put it in ziploc bags with the air squeezed out, with about a half gallon of brine in each one. I'd say if you put them in a pot or something, just make sure you weight them to keep them all under.
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Re: capt72 corned goose

Postby Feelin' Fowl » Sun Jan 12, 2014 9:38 pm

I have them in zip locks, as you described. Wasn't sure if a rotation of some sort was needed.


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Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 1:29 am

assateague wrote:I just put 4 venison roasts in the brine. Gonna have 1 next weekend, and put the other 3 in the freezer when they come out of the brine.

So you don't cook what's going in the freezer until you're ready to eat it? Asking because I have a good bit to freeze.
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Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 3:21 am

Test batch with the hog.
uploadfromtaptalk1389601328646.jpg
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Re: capt72 corned goose

Postby assateague » Mon Jan 13, 2014 6:34 am

rebelp74 wrote:
assateague wrote:I just put 4 venison roasts in the brine. Gonna have 1 next weekend, and put the other 3 in the freezer when they come out of the brine.

So you don't cook what's going in the freezer until you're ready to eat it? Asking because I have a good bit to freeze.


Don't know, never done it before. But I know the ones you buy at the store are the same as the homemade once they're pulled from the brine, and I know you can freeze them. Gonna give it a whirl.
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Re: capt72 corned goose

Postby (MT)Montanafowler » Mon Jan 13, 2014 11:58 am

rebelp74 wrote:Test batch with the hog.
uploadfromtaptalk1389601328646.jpg


doesn't look like it cured very far into it, how was it?
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Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 1:08 pm

(MT)Montanafowler wrote:
rebelp74 wrote:Test batch with the hog.
uploadfromtaptalk1389601328646.jpg


doesn't look like it cured very far into it, how was it?

It wasn't bad, that was in a brine since the 2nd.
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Re: capt72 corned goose

Postby Feelin' Fowl » Mon Jan 13, 2014 1:33 pm

rebelp74 wrote:
(MT)Montanafowler wrote:
rebelp74 wrote:Test batch with the hog.
uploadfromtaptalk1389601328646.jpg


doesn't look like it cured very far into it, how was it?

It wasn't bad, that was in a brine since the 2nd.


Worth doing it again?
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Re: capt72 corned goose

Postby jehler » Mon Jan 13, 2014 1:48 pm

I don't think your supposed to corn pork
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Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 2:03 pm

Feelin' Fowl wrote:
rebelp74 wrote:
(MT)Montanafowler wrote:
rebelp74 wrote:Test batch with the hog.
uploadfromtaptalk1389601328646.jpg


doesn't look like it cured very far into it, how was it?

It wasn't bad, that was in a brine since the 2nd.


Worth doing it again?

Yes, I didn't use enough salt thought
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Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 2:04 pm

jehler wrote:I don't think your supposed to corn pork

Is this a for real jehler or a that was easy jehler, cause I have no clue?
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Re: capt72 corned goose

Postby Feelin' Fowl » Mon Jan 13, 2014 2:33 pm

Maybe a dry rub cure instead of a brine?
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Re: capt72 corned goose

Postby jehler » Mon Jan 13, 2014 2:34 pm

On thick cuts you can inject your brine also
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Re: capt72 corned goose

Postby jehler » Mon Jan 13, 2014 2:34 pm

rebelp74 wrote:
jehler wrote:I don't think your supposed to corn pork

Is this a for real jehler or a that was easy jehler, cause I have no clue?
no idea man, just sounds wrong
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Re: capt72 corned goose

Postby assateague » Mon Jan 13, 2014 3:52 pm

According to what I just googled, you have to let it corn much longer. They recommended 12 days, and then cut a piece open to see how far it's gotten, and if not satisfactory, put it back in the brine.
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Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 4:49 pm

It definitely needed to go longer, pretty bland. May be from when I boiled/simmered it I didn't put enough salt in it.
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Re: capt72 corned goose

Postby jehler » Mon Jan 13, 2014 4:59 pm

For the record I've never boiled anything I have corned, I just bake it
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Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 5:01 pm

Gonna have to try that, also have some in a brine for pastrami that'll go on the smoker.
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Re: capt72 corned goose

Postby jarbo03 » Mon Jan 13, 2014 6:36 pm

jehler wrote:For the record I've never boiled anything I have corned, I just bake it


Foil or baking dish?
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Re: capt72 corned goose

Postby assateague » Mon Jan 13, 2014 6:37 pm

rebelp74 wrote:It definitely needed to go longer, pretty bland. May be from when I boiled/simmered it I didn't put enough salt in it.



How much water you put in the pot dictates the flavor. You should just barely cover it with water, and then add a little from time to time, rather than putting it in a big pot with a lot of water.

Not sure if this made sense or not.
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Re: capt72 corned goose

Postby jarbo03 » Mon Jan 13, 2014 6:40 pm

assateague wrote:
rebelp74 wrote:It definitely needed to go longer, pretty bland. May be from when I boiled/simmered it I didn't put enough salt in it.



How much water you put in the pot dictates the flavor. You should just barely cover it with water, and then add a little from time to time, rather than putting it in a big pot with a lot of water.

Not sure if this made sense or not.


It did. I just put some duck and goose on to boil, had been brining since Dec 23rd.
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Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 6:49 pm

assateague wrote:
rebelp74 wrote:It definitely needed to go longer, pretty bland. May be from when I boiled/simmered it I didn't put enough salt in it.



How much water you put in the pot dictates the flavor. You should just barely cover it with water, and then add a little from time to time, rather than putting it in a big pot with a lot of water.

Not sure if this made sense or not.

Makes perfect sense. I did a small pot with about a half gallon of water. I wasn't sure how salty it'd be from the brining, so I went sparingly since it was a test batch.
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Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 6:56 pm

I've never even had corned beef before, so I'm not really sure what is supposed to taste like. I'm guessing similar to pastrami that wasn't smoked. I will say it is extra clovey tasting. I also didn't use pink salt, after further googling I found a few recipes saying it wasn't necessary.
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Re: capt72 corned goose

Postby capt1972 » Mon Jan 13, 2014 7:18 pm

rebelp74 wrote:I've never even had corned beef before, so I'm not really sure what is supposed to taste like. I'm guessing similar to pastrami that wasn't smoked. I will say it is extra clovey tasting. I also didn't use pink salt, after further googling I found a few recipes saying it wasn't necessary.

Pink salt just adds the red color as well as chemically cooking the meat to make the shelf-life longer.
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Re: capt72 corned goose

Postby jarbo03 » Mon Jan 13, 2014 7:21 pm

capt1972 wrote:
rebelp74 wrote:I've never even had corned beef before, so I'm not really sure what is supposed to taste like. I'm guessing similar to pastrami that wasn't smoked. I will say it is extra clovey tasting. I also didn't use pink salt, after further googling I found a few recipes saying it wasn't necessary.

Pink salt just adds the red color as well as chemically cooking the meat to make the shelf-life longer.



Would seem wrong without the coloring.
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Re: capt72 corned goose

Postby capt1972 » Mon Jan 13, 2014 7:22 pm

From what I understand, the "grey" corned beef is the traditional Irish way.
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