May 7, 2017 – This is the fourth cure with a cleaned up brisket to make corned beef for Rueben sandwiches. Used the same marinade/cure ingredients. The meat is clearly solid deep red after the cure. Used a lot less rub … Continue reading
Category Archives: Preserving
5/8/2017 – This was our 3rd corned beef and we began with a whole packer brisket at 14 lbs 7 oz and trimmed off all the fat. Trimmed weight was 8 lbs total. Added Cure No.1, salt and sugar per … Continue reading
Very detailed description of the process developed and used by FatBastard09 at SMF as posted here. … Continue reading
3/4/2017 – Success the first time!!! Turned out great with nice slightly sweet chewy bites.
This was the second time making corned beef and the first time smoking it to make pastrami. The corned beef was made with part of a brisket point. The pastrami rub even included juniper berries. It turned out great with … Continue reading
This cook follows closely the Cure Calculator plus Chef JJ’s brine/rub. Turned out great other than the MES failing after 2 hours then overcooking the thin pieces in the convection oven until they were a bit tough. See advice at … Continue reading
Turned out well other than a little too salty. Went by the advice here and this page at Mr. T’s web site. A bit salty and analyzed here. … Continue reading
The meat turned out like ham and had a good flavor. Need to cure in spices and smoke cooler and longer.
This first jerky was ok but needed more spice and cut so not so chewy.
This experiment did not turn out well but some lessons learned. See links and comments from SMF about curing as good stuff there.