Re: capt72 corned goose
Posted: Sun Jan 12, 2014 5:51 pmDefinitely Tbs.
assateague wrote:Definitely Tbs.
That's what the bag says too. Maybe a typo in the link..
WaterfowlForum.Net
Duck Hunting Forum, Goose Hunting Forum, Waterfowl Hunting, Duck Boats.
https://www.waterfowlforum.net/
capt72 corned goose
Page 4 of 6
Posted: Sun Jan 12, 2014 5:51 pmRe: capt72 corned goose
Posted: Sun Jan 12, 2014 7:30 pmThat's what the bag says too. Maybe a typo in the link..
Re: capt72 corned goose
Posted: Sun Jan 12, 2014 8:59 pmI 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.
Re: capt72 corned goose
Posted: Sun Jan 12, 2014 9:05 pmJust put 5.5lbs of geese in the brine.
Do you play with it at all during the week, or just let it be?
Do you play with it at all during the week, or just let it be?
Re: capt72 corned goose
Posted: Sun Jan 12, 2014 9:35 pmI 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.
Re: capt72 corned goose
Posted: Sun Jan 12, 2014 9:38 pmI have them in zip locks, as you described. Wasn't sure if a rotation of some sort was needed.
Thanks!
Thanks!
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 1:29 amassateague 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.
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 3:21 amTest batch with the hog.
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 6:34 amrebelp74 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.
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 11:58 amrebelp74 wrote:Test batch with the hog.
doesn't look like it cured very far into it, how was it?
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 1:08 pm(MT)Montanafowler wrote:rebelp74 wrote:Test batch with the hog.
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.
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 1:33 pmrebelp74 wrote:(MT)Montanafowler wrote:rebelp74 wrote:Test batch with the hog.
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?
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 1:48 pmI don't think your supposed to corn pork
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 2:03 pmFeelin' Fowl wrote:rebelp74 wrote:(MT)Montanafowler wrote:rebelp74 wrote:Test batch with the hog.
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
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 2:04 pmjehler 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?
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 2:33 pmMaybe a dry rub cure instead of a brine?
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 2:34 pmOn thick cuts you can inject your brine also
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 2:34 pmno idea man, just sounds wrongrebelp74 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?
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 3:52 pmAccording 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.
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 4:49 pmIt definitely needed to go longer, pretty bland. May be from when I boiled/simmered it I didn't put enough salt in it.
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 4:59 pmFor the record I've never boiled anything I have corned, I just bake it
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 5:01 pmGonna have to try that, also have some in a brine for pastrami that'll go on the smoker.
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 6:36 pmjehler wrote:For the record I've never boiled anything I have corned, I just bake it
Foil or baking dish?
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 6:37 pmrebelp74 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.
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 6:40 pmassateague 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.
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 6:49 pmassateague 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.
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 6:56 pmI'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.
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 7:18 pmrebelp74 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.
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 7:21 pmcapt1972 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.
Re: capt72 corned goose
Posted: Mon Jan 13, 2014 7:22 pmFrom what I understand, the "grey" corned beef is the traditional Irish way.