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turned out awesome capt. super simple but took a long time. I found a jar of pickling spices that all sorts of the shit they ask for in the recipe below are in. Ate it last night with friends with mustard and horseradish. Easily the hottest batch of horseradish Ive ever had. was crying and couldnt breath.

http://www.simplyrecipes.com/recipes/ho ... rned_beef/

That looks good. I think I'm gonna try that with a deer roast.

What brand of spices did you use?

JGUN wrote:What brand of spices did you use?

my local store had this Tone's shit, but Ball makes a pickling one too. not goosey at all, no livery flavor. just like corned beef with less fat. I wonder what corned old squaw would be like.
http://www.amazon.com/Tones-Minis-Pickl ... B0042RIXYW

i didnt boil/ simmer it in more pickling spices like the recipe says. I boil/simmered it with lots of celery and onion.

Next time don't boil it, pepper it up and smoke that shit, pastrami nom nom

thanks beef

Sounds good. Gonna give it a go.

I've been wanting to corn some elk but, it's always bird season when I'm done with elk so I don't get to it.
Gotta make myself this year.

Just put together by shopping list. I have two deer roasts which I haven't cut up into steaks yet. Gonna do it this week.

Tried but couldn't find tender quick of pink salt at store. Had to online it

They carry it at the feed supply stores here, but not in the grocery stores.

Only if we still had meat markets here.

It's Texas- you have no feed stores? The kind that carry seed for farmers, some pet stuff, with a rack of Farmer's Almanac's by the register? I bet they have it there. We have several, and they all carry pink salt.

Used to work at one and have plenty. Have never seen it in any but a small meat market that got shut down always had these kind of things. I blame walmart.

Really? We have it at the feed stores around here, even have it an asian food store.

Need to amp up my search then

I jinxed myself. I stopped by 2 tonight to pick some up, and both places were out. They carry it, but were out. Do you know when you're gonna get some more in? "No clue- it shows up when it shows up". great.

They have it at Fred Meyers here. That's Kroger's for those of you outside of the Pacific Northwest.

With a title like that, I honestly thought this was going to involve a whole goose and an ear of corn. I'm going to track down some pink salt and try this. I love pastrami. Jehler, do you hot smoke it or cold smoke?

Turned out awesome! I just used the recipe on Morton's website. Definitely worth doing again.

Man, I can't wait. I've still got another 5 days or so for the venison roasts in the fridge soaking. I'm not sure if I ever found the Morton recipe (I looked). Was yours something like this:

5 Tbs Tender-Quick
3 Tbs pickling spice
1/2 cup brown sugar
couple bay leaves.

Boil, then cool, then put the meat in and refrigerate.




Close?

this is a dry rub

http://www.mortonsalt.com/for-your-home/culinary-salts/recipes/228/deli-style-corned-beef
Directions Preparations: Trim surface of fat from brisket. In a smallbowl,mix Morton [REGISTERED SIGN]

Tender Quick [REGISTERED SIGN] mix or Morton [REGISTERED SIGN] Sugar Cure [REGISTERED SIGN] (plain) mix, remaining ingredients and spices. Rub mixtureinto all sides of brisket. Place brisket in "food grade" plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness.

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

Ingredients One beef brisket, 4-6 lbs 5 tablespoons Morton [REGISTERED SIGN] Tender Quick [REGISTERED SIGN] mix or Morton [REGISTERED SIGN] Sugar Cure [REGISTERED SIGN] (plain) mix 2 tablespoons brown sugar 1 tablespoon ground black pepper 1 teaspoon ground paprika 1 teaspoon ground bay leaves 1 teaspoon ground allspice 1/2 teaspoon garlic powder

Ok, all that other stuff is pretty much what is in pre-mixed pickling spice, so I should be fine.

assateague wrote:Ok, all that other stuff is pretty much what is in pre-mixed pickling spice, so I should be fine.

you'll be fine if the waiting doesnt kill ya

Did you wait the full 7? Because it is killing me.

assateague wrote:Did you wait the full 7? Because it is killing me.

i did goose breasts so way more surface area and did 5, sorry.

Man it was taaasty! I only waited 6 days.

alright, I have to do this. No more putting this off.

I bought mine at Pheasant Fest last year. Friscospices.com

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