capt72 corned goose

Post up all your game recipes!

Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 7:25 pm

jarbo03 wrote:
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.

Would this be why my turned out grey in the middle instead red all the way through?
Reinstate TomKat

4-20MJ
User avatar
rebelp74
 
Posts: 12506
Joined: Thu Jan 31, 2013 12:49 am
Location: nw louisiana

Re: capt72 corned goose

Postby capt1972 » Mon Jan 13, 2014 7:26 pm

could be. the red tends to be saltier also.
ΜΟΛΩΝ ΛΑΒΕ

The Tree of Liberty Must be Refreshed From Time to Time With the BLOOD OF TYRANTS
User avatar
capt1972
WFF Forum Moderator
 
Posts: 5582
Joined: Sun Jun 03, 2012 6:33 pm
Location: Where the ducks arnt

Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 7:27 pm

The red area was without a doubt better tasting.
Reinstate TomKat

4-20MJ
User avatar
rebelp74
 
Posts: 12506
Joined: Thu Jan 31, 2013 12:49 am
Location: nw louisiana

Re: capt72 corned goose

Postby capt1972 » Mon Jan 13, 2014 7:30 pm

rebelp74 wrote:The red area was without a doubt better tasting.

I also agree with Assa that it would take longer to corn pork due to the denseness of the meat compared to red meats.
ΜΟΛΩΝ ΛΑΒΕ

The Tree of Liberty Must be Refreshed From Time to Time With the BLOOD OF TYRANTS
User avatar
capt1972
WFF Forum Moderator
 
Posts: 5582
Joined: Sun Jun 03, 2012 6:33 pm
Location: Where the ducks arnt

Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 7:34 pm

capt1972 wrote:
rebelp74 wrote:The red area was without a doubt better tasting.

I also agree with Assa that it would take longer to corn pork due to the denseness of the meat compared to red meats.

I'm letting the rest go for at least another week.
Reinstate TomKat

4-20MJ
User avatar
rebelp74
 
Posts: 12506
Joined: Thu Jan 31, 2013 12:49 am
Location: nw louisiana

Re: capt72 corned goose

Postby capt1972 » Mon Jan 13, 2014 7:37 pm

rebelp74 wrote:
capt1972 wrote:
rebelp74 wrote:The red area was without a doubt better tasting.

I also agree with Assa that it would take longer to corn pork due to the denseness of the meat compared to red meats.

I'm letting the rest go for at least another week.

The good thing is if you find you've "over brined" it, you can change the water in the cooking pot and continue to draw more salt out.
ΜΟΛΩΝ ΛΑΒΕ

The Tree of Liberty Must be Refreshed From Time to Time With the BLOOD OF TYRANTS
User avatar
capt1972
WFF Forum Moderator
 
Posts: 5582
Joined: Sun Jun 03, 2012 6:33 pm
Location: Where the ducks arnt

Re: capt72 corned goose

Postby assateague » Mon Jan 13, 2014 7:49 pm

capt1972 wrote:
rebelp74 wrote:The red area was without a doubt better tasting.

I also agree with Assa that it would take longer to corn pork due to the denseness of the meat compared to red meats.



Hey jack, that wasn't me, was just something I read. But it does make sense.


capt1972 wrote:The good thing is if you find you've "over brined" it, you can change the water in the cooking pot and continue to draw more salt out.


This here. Technically, you could boil that thing for 12 hours, just changing the water, and it'd never get tough or overdone, would just get blander. (Is that a word?) Go for too much brine, then tone it down with the water.

(Listen to me, talking like I know what the hell I'm saying. I've done this all of about 6 times so far in my life :lol: )
User avatar
assateague
 
Posts: 23627
Joined: Wed Jun 06, 2012 4:52 pm
Location: Eastern Shore, People's Republic of Maryland

Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 7:51 pm

assateague wrote:
capt1972 wrote:
rebelp74 wrote:The red area was without a doubt better tasting.

I also agree with Assa that it would take longer to corn pork due to the denseness of the meat compared to red meats.



Hey jack, that wasn't me, was just something I read. But it does make sense.


capt1972 wrote:The good thing is if you find you've "over brined" it, you can change the water in the cooking pot and continue to draw more salt out.


This here. Technically, you could boil that thing for 12 hours, just changing the water, and it'd never get tough or overdone, would just get blander. (Is that a word?) Go for too much brine, then tone it down with the water.

(Listen to me, talking like I know what the hell I'm saying. I've done this all of about 6 times so far in my life :lol: )

:lol: :lol: :lol: At least you've done it and had it before. Hell I have no clue what corned meat is even supposed to taste like.
Reinstate TomKat

4-20MJ
User avatar
rebelp74
 
Posts: 12506
Joined: Thu Jan 31, 2013 12:49 am
Location: nw louisiana

Re: capt72 corned goose

Postby rebelp74 » Mon Jan 13, 2014 7:55 pm

Wonder if a little vinegar in the brine would work or would it start cooking or breaking down the meat too much.
Reinstate TomKat

4-20MJ
User avatar
rebelp74
 
Posts: 12506
Joined: Thu Jan 31, 2013 12:49 am
Location: nw louisiana

Re: capt72 corned goose

Postby capt1972 » Mon Jan 13, 2014 7:58 pm

rebelp74 wrote:Wonder if a little vinegar in the brine would work or would it start cooking or breaking down the meat too much.

Maybe a little cider vinegar, and I mean a little. Most should evaporate off during cooking.
ΜΟΛΩΝ ΛΑΒΕ

The Tree of Liberty Must be Refreshed From Time to Time With the BLOOD OF TYRANTS
User avatar
capt1972
WFF Forum Moderator
 
Posts: 5582
Joined: Sun Jun 03, 2012 6:33 pm
Location: Where the ducks arnt

Re: capt72 corned goose

Postby assateague » Mon Jan 13, 2014 8:03 pm

rebelp74 wrote:Wonder if a little vinegar in the brine would work or would it start cooking or breaking down the meat too much.



That's gonna pickle it. I don't think you want that.
User avatar
assateague
 
Posts: 23627
Joined: Wed Jun 06, 2012 4:52 pm
Location: Eastern Shore, People's Republic of Maryland

Re: capt72 corned goose

Postby capt1972 » Mon Jan 13, 2014 8:04 pm

assateague wrote:
rebelp74 wrote:Wonder if a little vinegar in the brine would work or would it start cooking or breaking down the meat too much.



That's gonna pickle it. I don't think you want that.

I said a little. Meaning a few tablespoons.
ΜΟΛΩΝ ΛΑΒΕ

The Tree of Liberty Must be Refreshed From Time to Time With the BLOOD OF TYRANTS
User avatar
capt1972
WFF Forum Moderator
 
Posts: 5582
Joined: Sun Jun 03, 2012 6:33 pm
Location: Where the ducks arnt

Re: capt72 corned goose

Postby Feelin' Fowl » Sun Jan 19, 2014 9:30 pm

Ok. 3 hours of simmering is up. It's really tough.

To much simmer or not enough?
rebelp74 wrote:Yeah I have a yacht, suck it bitches!

Reinstate West Virginia!
User avatar
Feelin' Fowl
 
Posts: 11025
Joined: Thu Apr 18, 2013 3:48 am
Location: Northern IL

Re: capt72 corned goose

Postby Feelin' Fowl » Sun Jan 19, 2014 9:35 pm

I'm thinking a few more hours to make it tender
rebelp74 wrote:Yeah I have a yacht, suck it bitches!

Reinstate West Virginia!
User avatar
Feelin' Fowl
 
Posts: 11025
Joined: Thu Apr 18, 2013 3:48 am
Location: Northern IL

Re: capt72 corned goose

Postby assateague » Sun Jan 19, 2014 10:13 pm

You need to slice it across the grain. Try a piece cut that way. Corned beef is made to be sliced like that (across the grain), not really eaten in chunks like a steak.
User avatar
assateague
 
Posts: 23627
Joined: Wed Jun 06, 2012 4:52 pm
Location: Eastern Shore, People's Republic of Maryland

Re: capt72 corned goose

Postby Feelin' Fowl » Sun Jan 19, 2014 10:15 pm

We make corned beef a lot. It always comes out tender.

This stuff isn't even flimsy yet
rebelp74 wrote:Yeah I have a yacht, suck it bitches!

Reinstate West Virginia!
User avatar
Feelin' Fowl
 
Posts: 11025
Joined: Thu Apr 18, 2013 3:48 am
Location: Northern IL

Re: capt72 corned goose

Postby assateague » Sun Jan 19, 2014 10:21 pm

Hmmmm....
User avatar
assateague
 
Posts: 23627
Joined: Wed Jun 06, 2012 4:52 pm
Location: Eastern Shore, People's Republic of Maryland

Re: capt72 corned goose

Postby Feelin' Fowl » Sun Jan 19, 2014 10:23 pm

I added cool water while simmering. I'm thinking it slowed the cooking process.

Has a great flavor though!
rebelp74 wrote:Yeah I have a yacht, suck it bitches!

Reinstate West Virginia!
User avatar
Feelin' Fowl
 
Posts: 11025
Joined: Thu Apr 18, 2013 3:48 am
Location: Northern IL

Re: capt72 corned goose

Postby Feelin' Fowl » Mon Jan 20, 2014 4:39 am

Finished. I'm a fan.

Did you guys "simmer" yours covered?

I think the next batch is going in the crock pot...

Thoughts on this brine as a jerky marinade?
rebelp74 wrote:Yeah I have a yacht, suck it bitches!

Reinstate West Virginia!
User avatar
Feelin' Fowl
 
Posts: 11025
Joined: Thu Apr 18, 2013 3:48 am
Location: Northern IL

Re: capt72 corned goose

Postby rebelp74 » Mon Jan 20, 2014 5:54 am

Mine was covered. It seemed as though it could be tough but it wasn't. Was yours brined all the way through?
Reinstate TomKat

4-20MJ
User avatar
rebelp74
 
Posts: 12506
Joined: Thu Jan 31, 2013 12:49 am
Location: nw louisiana

Re: capt72 corned goose

Postby Feelin' Fowl » Mon Jan 20, 2014 6:21 am

There was a very small spot in the middle that was still gray. Maybe the diameter of a pen...
rebelp74 wrote:Yeah I have a yacht, suck it bitches!

Reinstate West Virginia!
User avatar
Feelin' Fowl
 
Posts: 11025
Joined: Thu Apr 18, 2013 3:48 am
Location: Northern IL

Re: capt72 corned goose

Postby jehler » Mon Jan 20, 2014 8:50 am

Try baking it covered on a rack over liquid at 250, I use carrots and celery for a rack. Way better I think, you can season the meat with a little extra pepper and it sticks, stays saltier to which I like
FREE THE QUOTE STREAM!
User avatar
jehler
 
Posts: 11453
Joined: Wed Jun 06, 2012 6:18 pm

Re: capt72 corned goose

Postby assateague » Mon Jan 20, 2014 9:29 am

I'm going to try that next time. It does lose too much salt when boiling, IMO.
User avatar
assateague
 
Posts: 23627
Joined: Wed Jun 06, 2012 4:52 pm
Location: Eastern Shore, People's Republic of Maryland

Re: capt72 corned goose

Postby jarbo03 » Mon Jan 20, 2014 11:08 am

Might have to try it that way also. Be hard to cook it any other way than sous vide though.
TAZ 2014-15 birds

Ducks: 57
Geese: 59
Pheasant: 4
Quail: 2
Prairie Chicken: 4
Dove: 168
User avatar
jarbo03
 
Posts: 11757
Joined: Tue Jun 26, 2012 8:02 pm
Location: Here and there

Re: capt72 corned goose

Postby Feelin' Fowl » Sun Jan 26, 2014 10:06 pm

Forgot about my second bag of geese sitting in the brine in my fridge. Went 14 days. Went to bag then up and freeze them, and one looks weird. The extra time definitely made the meat more pink/red, but one breast took on a brown color on the outer edgea, rather than the normal "goose purple".

Anybody seen this before? Think it's still ok to cook?

Not the best picture, but it's the one on the top.

uploadfromtaptalk1390791969333.jpg
YOU MUST REGISTER TO VIEW THIS IMAGE.
rebelp74 wrote:Yeah I have a yacht, suck it bitches!

Reinstate West Virginia!
User avatar
Feelin' Fowl
 
Posts: 11025
Joined: Thu Apr 18, 2013 3:48 am
Location: Northern IL

Re: capt72 corned goose

Postby capt1972 » Sun Jan 26, 2014 10:10 pm

it'll be awrite
ΜΟΛΩΝ ΛΑΒΕ

The Tree of Liberty Must be Refreshed From Time to Time With the BLOOD OF TYRANTS
User avatar
capt1972
WFF Forum Moderator
 
Posts: 5582
Joined: Sun Jun 03, 2012 6:33 pm
Location: Where the ducks arnt

Re: capt72 corned goose

Postby assateague » Sun Jan 26, 2014 10:28 pm

Looks fine to me. I suspect you could leave them sitting in that brine a looooooooooooooong time before anything bad happened.
User avatar
assateague
 
Posts: 23627
Joined: Wed Jun 06, 2012 4:52 pm
Location: Eastern Shore, People's Republic of Maryland

Re: capt72 corned goose

Postby capt1972 » Sun Jan 26, 2014 10:30 pm

assateague wrote:Looks fine to me. I suspect you could leave them sitting in that brine a looooooooooooooong time before anything bad happened.

I don't think anything bad could happen. Pickles sit in a brine for years.
ΜΟΛΩΝ ΛΑΒΕ

The Tree of Liberty Must be Refreshed From Time to Time With the BLOOD OF TYRANTS
User avatar
capt1972
WFF Forum Moderator
 
Posts: 5582
Joined: Sun Jun 03, 2012 6:33 pm
Location: Where the ducks arnt

Re: capt72 corned goose

Postby Feelin' Fowl » Sun Jan 26, 2014 10:42 pm

The color just concerned me. Not sure why one breast of 9 would be so different.

Guess we'll find out if it's ok!
rebelp74 wrote:Yeah I have a yacht, suck it bitches!

Reinstate West Virginia!
User avatar
Feelin' Fowl
 
Posts: 11025
Joined: Thu Apr 18, 2013 3:48 am
Location: Northern IL

Re: capt72 corned goose

Postby capt1972 » Mon Jan 27, 2014 7:04 pm

Feelin' Fowl wrote:The color just concerned me. Not sure why one breast of 9 would be so different.

Guess we'll find out if it's ok!

might of had a little more blood in it???
ΜΟΛΩΝ ΛΑΒΕ

The Tree of Liberty Must be Refreshed From Time to Time With the BLOOD OF TYRANTS
User avatar
capt1972
WFF Forum Moderator
 
Posts: 5582
Joined: Sun Jun 03, 2012 6:33 pm
Location: Where the ducks arnt

PreviousNext

Return to Kitchen & Game Recipes Forum

Who is online

Users browsing this forum: No registered users and 31 guests

cron