assateague wrote:Definitely Tbs.
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
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.
rebelp74 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.
rebelp74 wrote:Test batch with the hog.
huntall6 wrote:MT is right.
(MT)Montanafowler wrote:rebelp74 wrote:Test batch with the hog.
doesn't look like it cured very far into it, how was it?
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.
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
Feelin' 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?
jehler wrote:I don't think your supposed to corn pork
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
no 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?
jehler wrote:For the record I've never boiled anything I have corned, I just bake it
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.
assateague 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.
assateague 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.
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.
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.
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