rebelp74 wrote:Yeah I have a yacht, suck it bitches!
Feelin' Fowl wrote:Eff that.
1. Go to store and buy corned beef
2. Put in crock pot with water and supplied flavor packet
3. Cook until tender
4. Eat that shit
5. Think about how many more of these you can make while Reb is waiting 10 days on his brine.
6. Eat more of that shit
I think this is where something clever about tapatalk should go.
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
AKPirate wrote:The sins of Boot and Gaddy are causing the Cali drought and knowing they have no limits to their depravity... :mrgreen:
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
rebelp74 wrote:For this you're supposed to substitute the beef with duck or goose.
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
Feelin' Fowl wrote:rebelp74 wrote:For this you're supposed to substitute the beef with duck or goose.
50/50 I've got a mallard sitting around to give it a whirl...
I think this is where something clever about tapatalk should go.
im guessing I was supposed to be getting you a recipe?rebelp74 wrote:I got tired of waiting on jehler so I went looking and found this. I'm sure you could substitute duck, although probably not michigany enough!
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves
1/2 teaspoon ground or chopped ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
Directions
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
jehler wrote:That's how I do it too qh for the cure, I follow the recipe from Morton and dope up the spices a little depending on my mood and what's I got for herbs
http://www.mortonsalt.com/for-your-home/culinary-salts/recipes/228/deli-style-corned-beef
Only difference is I don't cook it in water, I rinse it off and then in a roasting pan make a bed of celery and carrots to hold the meat off the bottom cook covered in foil at 275 until its as tender as I want it to be, a long time and it falls apart like pulled pork, a few hours and its slices nice. Smoke it and it makes a hell of a pastrami. Rinse the brine and let it sit she in the fridge for a month or two and you have procuitto
jehler wrote:im guessing I was supposed to be getting you a recipe?
get yourself a fat farm duck and I'll get you the recipe my buddy did. Do you have a fridge that doesn't have a frost free freezer?rebelp74 wrote:Same here, I want to try that duck prosciutto really bad.
jehler wrote:get yourself a fat farm duck and I'll get you the recipe my buddy did. Do you have a fridge that doesn't have a frost free freezer?rebelp74 wrote:Same here, I want to try that duck prosciutto really bad.
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