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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?

could be. the red tends to be saltier also.

The red area was without a doubt better tasting.

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.

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.

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.

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 )

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 )

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

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

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.

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.

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.

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

To much simmer or not enough?

I'm thinking a few more hours to make it tender

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.

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

This stuff isn't even flimsy yet

Hmmmm....

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

Has a great flavor though!

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?

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

There was a very small spot in the middle that was still gray. Maybe the diameter of a pen...

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

I'm going to try that next time. It does lose too much salt when boiling, IMO.

Might have to try it that way also. Be hard to cook it any other way than sous vide though.

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.

it'll be awrite

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

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.

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!

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???