Corned Beef Challenge

[Pops]

OK, I saw something recently about someone getting some SNF Corned Beef, and I have been wanting to do some Corned Beef. So my question is, should I buy one already brined or start from scratch? If so how etc you know the drill!
Wanting to do this for St Paddy's day so I have a little time.

Also as an aside, I wanted to share this with this forum, because people think I am over the top when I whip out my phone and show them my cooks. This weekend we went up to see our son in college in Upstate SC. And take him some food I have been cooking. I always set some aside for him, Beef Tenderloin, Pork Butt, Mac and Cheese, he does not complain one bit.
Anyway, I was getting some food from a local establishment, talking to the kid about the menu and I asked about the meatloaf. He tells me it is good and he loves meatloaf, etc, anyway I tell him I smoked one and showed him a picture, he then tells me his dad has a couple of grills and sends him pics of his cooks. The kid then shows me pictures his dad sends him, I just had to crack a smile as I showed him my pics. He said his dad is going though his grilling phase and he did wish his dad would send meat like we do to our son.

Anyway thought of this forum!

 

[Jim6820]

I have never done the full corned beef thing, just because it seems a bit time-consuming, That said, I have eaten a lot of corned beef (it is one of my favorites) and I’ve never had better than that from SRF. I buy it whenever I find it at Costco.

Meatloaf (at least, good meatloaf) is pretty high up on my list as well and smoked meatloaf is at the very top of that category. As for how you provide for your son at college, if I enroll at my local college, would you consider adopting me?

 

[Pacman]

I am a true convert on the "do it yourself from scratch" provided:

1. You have a week (at least) of prep time
2. You have a place (aka garage fridge or ice chest) to brine/corn

My first pastrami exceeded my expectations...and I learned some things along the way. Locally, I not only enjoyed some good food, but some pretty hardcore bragging rights when everyone had a homemade grilled Rueben that started life as a prime packer brisket. The process is not hard, but points 1 and 2 required some planning.

 

[Buckeye1]

I do the same thing I think we need more pictures and descriptions of cooks and methods in the forum vs. whining about trivial stuff. please share your photos of your corned beef

 

[Roaniecowpony]

Pops,
Definitely do your own. I've been doing them for about 10 years. The recipe links below are how I do the corned beef and sometimes I smoke it to make a pastrami.

When I make corned beef/pastrami for cold sandwich meat, I like to do it with a well marbled tri-tip. For corned beef-cabbage, brisket is better.

When you do the wet cure, put it in a large 2 gal ziplok bag, so you can get all the air out to prevent bad things from growing. Then put that bag in a tray that can hold all the water, in case you get a leak.

BTW, I'm the one that found the SRF Corned Beef at Costco.

Corned Beef
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/

Pastrami
https://amazingribs.com/tested-reci.../home-made-pastrami-thats-close-katzs-recipe/

 

[Pacman]

I pretty much followed the same recipe and I think it's a winner. I did use (most of) the pickling spices (what I had in the house) in the cure and the spices ground up in my rub. My first pastrami started life as a 14 pound packer and I cured it in a food grade bucket in my garage fridge for 7 days and then soaked in clean water for another day.

I smoked at 225, wrapped after the stall, and cooked for about 11.5 hours. After resting for several hours, I cut in half, vacuum-sealed one half and froze it and sliced the rest for Reubens and hash the following day (and a number of trips to the fridge to grab a slice).

I have another Wild Fork prime packer in the freezer that is destined to become more pastrami soon.

 

[BethV]

Homemade all the way! I also use amazingribs.com recipes for corned beef and pastrami.

It's fun and also interesting to make. One tip, make sure you desalinate well before boiling (corned beef) or smoking (pastrami). Otherwise it will be very salty.

 

[Roaniecowpony]

For sure, desalinate, as Beth points out. I once did only a rinse. It was really inedible.

 

[BethV]

I did the same thing. You only do that once.

 

[GeneralMills]

My first post here and just got my RT-590 in December. Wanting to make corned beef this year, but have a few questions:
1. Can you use any clean bucket or does it need to be food grade?
2. Is the only difference between corned beef and pastrami that one is boiled and one smoked? Might try both ways.
3. Is a flat or point preferred for CB or pastrami?

Thanks in advance

 

[Pacman]

I use a food grade bucket because it is after all holding food. I clean the hell out the bucket before and after the curing as I'm not interested in creating botulism. Depending upon the piece of meat, you could certainly use a large Ziplock bag in a tray or something in case of leaks.

Yes, fundamentally pastrami starts life as corned beef and then it's smoked.

I guess the cut is probably more preference. I used a full packer the first time and was happy with pieces from the flat and point. One thing I did do for serving is that I steamed the pastrami for a bit.

 

[GeneralMills]

I use a food grade bucket because it is after all holding food. I clean the hell out the bucket before and after the curing as I'm not interested in creating botulism. Depending upon the piece of meat, you could certainly use a large Ziplock bag in a tray or something in case of leaks.

Yes, fundamentally pastrami starts life as corned beef and then it's smoked.

I guess the cut is probably more preference. I used a full packer the first time and was happy with pieces from the flat and point. One thing I did do for serving is that I steamed the pastrami for a bit.

Yeah I read the link to amazingribs.com and understand the sanitary reasons for the food grade bucket. Thanks for the info!

 

[BethV]

@Pacman did you think the steaming was worth it? What about the bark on the pastrami? Does it soften or wash away?

I prefer using the flat for corned beef and pastrami. I happen to like the leaner cut. If you prefer the fattier cut use both. It is a personal preference.

I use very large ziplock bags primarily because that fits better for me in my fridge. I also lay it on a sheet pan or put it in a bowl just in case there is a leak.

I stick with food grade containers for anything I marinate or brine.

Once the meat is brined and desalinated it's up to you to decide which path to take. Corned Beef or Pastrami? It's all about the cooking technique.

Regardless of what you make, it slices much easier after a night in the fridge.

To answer your question, you can buy corned beef at any grocery store already brined and ready to cook. I tried it that way. It's okay. I'm from Baltimore originally and with a grandmother who worked for a butcher in Baltimore's Lexington Market slicing meats until she was 83, I have a pretty high standard for how pastrami should taste. For me it does not taste the same. But it does work in a pinch especially if you like the flavor.

 

[Pacman]

@BethV in my case the bark softened, but did not come off when slicing. Since I knew I was making sandwiches, I thought I'd do the "full deli" treatment. The meat was tender and juicy (and hot).

 

[Jim6820]

1. Can you use any clean bucket or does it need to be food grade?

Anything used to store food in should be “food grade!”

 

[Roaniecowpony]

Fundamentally, "food grade" buckets are made from plastics that have been documented to be of low toxicity and manufactured in a factory that meets the FDA standard. Does that mean a regular Home Depot bucket is not safe? No. It means we don't know if it's safe. They may be made with the very same material in the same factory. In fact, Home Depot does sell "food safe" marked buckets. They are the same price as regular buckets and are made from the same type of HDPE plastic. We keep a couple "food safe" buckets around for turkey brining.

 

[Jim6820]

Fundamentally, "food grade" buckets are made from plastics that have been documented to be of low toxicity and manufactured in a factory that meets the FDA standard. Does that mean a regular Home Depot bucket is not safe? No. It means we don't know if it's safe. They may be made with the very same material in the same factory. In fact, Home Depot does sell "food safe" marked buckets. They are the same price as regular buckets and are made from the same type of HDPE plastic. We keep a couple "food safe" buckets around for turkey brining.

Excellent analysis!

 

[Pops]

So Corned Beef is boiled not smoked and Pastrami is smoked, yet Corned Beef is a brisket? And I need to put a food grade bucket in my frig? I see wife issues, but she likes Corned Beef.

Seems like a lot a first, but I am determined to try. I love Corned Beef and Pastrami.
Brisket used to intimidate, but now seems easy.

Be patient with me.....

 

[Jim6820]

I was at my local Costco today and they had a whole display case full of SRF Wagyu corned beef. They were priced in the $30-$40 range, depending on size/weight. I picked a couple of really good looking ones and brought them home to freeze.

I can appreciate people wanting to do their own beef "corning," but being a bit lazy, I'm happy to let SRF do most of the work. And, their product is fantastic, IMHO.

 

[Newb]

Don’t forget the rub on the pastrami. The corned beef doesn’t normally have a rub, but pastrami does. Amazing ribs has the recipe.