Excellent Presentation!😍Thanks deeply for sharinG your awesome receipe foR me to learn so easily from!👍Shine On Fellow Foodie and HaVe a BleSSed Day!✌🤓🙏😇🌹🌞🌹☕🍵☕
Only thing I might do differently, is go out and buy an already corned beef so you won't have to wait. Lol! Just kidding, but I hate having to wait on my meats to cure. Especially corned beef and sauerbraten. I guess, that's what makes them so good! Getting ready to do one for St. Patrick's Day, and a couple of hams for Easter.
This brine does not follow the instructions on the tenderquick package. My corned beef did not come out yellowish like the one in the video. Is it because there is not enough curing salt in the brine? Tenderquick package calls for 1 cup tenderquick per 4 cups of water. This brine recipe calls for 1 cup tenderquick per gallon. Did anybody use thise recipe and come out with corned beef that was light in color after brine? Anyone end up with anything unsafe to eat?
Hi Sabino, I am not sure about the Tenderquick recipe, I cured mine using the recipe that I stated, and as you can see it came out nice and pink. I am wondering if you cured it for 10 days in the fridge? I have never had a problem with curing the corned beef this way. Please let me know if you find out what went wrong. Thank you for your comment and for watching. The BEC
Hi, BEC. Just couple of comments to add. I have the 40'' Masterbuilt and have smoked pork shoulder, many racks of (untrimmed) pork ribs, beef short ribs, several hams, several salmon fillets (full size), hamburgers, hot dogs, chicken, a New York roast (which I accidently overcooked). Everything has come out great (roast excluded). Unfortunately I got cancer and have had to temporarily curtail my smoking and BBQing activities. Damn! And I had lots of things to smoke still in the freezer! Anyway, on the subject of freezing, I highly recommends to anyone who freezes anything to invest in a vacuum sealer. We have one and vacuum seal everything we freeze. We freeze most of what I smoke and everything that is fresh and when brought out to eat is always delict. Always a pleasure to view your videos. You're OK!
Hi Greg, sorry to hear about you cancer. You are so correct about freezing up stuff using a vacuum sealer, I like to also wrap in freezer wrap before sealing with the vacuum sealer, just in case the seal fails, I have had a few failures with the vacuum bag, so this insures my food is still great, as you know a lot of care goes in the meat we smoke and BBQ. I hope you can get back to smoking and BBQing soon. Thanks for your comment and for watching, take care my friend. The BEC
Hi. I am trying my hand at corning for the first time. I tried this a month ago but my bag leaked and I just gave up after 3 days and cooked it. It tasted good but was not cured in the center. Now I have some e-jen kimchi pots from Amazon and have started another hunk of brisket...just under 5 lbs. I made the brine and cooked and cooled it to about 60 degrees and then immersed the brisket completely. It is totally covered. Is it necessary to flip the meat over in the pot if it is covered completely or is it ok to allow to just sit in the liquid for the several days of curing time? Thanks for the great instructions. I will let you know how this turns out in a few days...it only day 2 now...2/12/19I
Hi Ron, I hate it when something goes wrong, like a bag leaking. It sounds like you are on the right track now. As long as it is completely covered you should be just fine, however if you are nervous it would be ok to turn it ever couple of days, can't hurt. Yes please let me know, thanks for watching and your comment. The BEC
Hi Mike, 5 days should work fine, and I am posting a new video on how to cook that corned beef, it should be up and running in a few hours. You may want to try this method, as the corned beef comes out the best ever. Thanks for you comment and for watching, let me know how it turns out. Happy St. Patrick's Day, The BEC
Hi Greygoose, thanks for your question, I would try using ½ gallon cool water ½ cup Morton’s Tender Quick ¼ cup granulated sugar 1 Tablespoon pickling spice 1 Tablespoon whole dried juniper berries 2 bay leaves It is important to make sure your corned beef is completely covered with the brine. Let me know how this works out, and good luck. The BEC
+i asimov Pink curing salt has saltpeter in it, that is why you should use the pink curing salt specifically, to get it to cure properly. Or the Tenderquick. It also has saltpeter in it. Also, if you use iodized table salt, you will end up with a strange, off, almost bitter, type of taste. So no, all salt is not equal.
Hi John, you are correct that is tri-tip the traditional meat for corned beef is brisket, however I think that tri-tip makes a better corned beef. Thanks for your comment and for watching. The BEC
Hi Thomopolus, thanks for your comment, yes curing meats is a great journey, keep me posted on your journey, I love curing bacon, once you cure your own bacon, you will never want if from the store again. Good luck on your journey and thanks for watching. The BEC
thebigeasychef I've tried pork ribs and I must say I now prefer my cured ribs over any other ribs, bar none. Next on my list is prime rib. Any suggestions would be appreciated.
Hi Thomopolus, I have never cured a prime rib, I am interested, let me know your process. I have always roasted prime rib in the oven, I roast it in the oven, hot for the first 30 minutes, and then slow and low for the rest of the time, I roast the prime rib pretty much the same way on the barbecue. I have cured pork chops, make nice smoked chops, and have cured pepperoni, and a few other meats. Thanks for getting back to me, and good luck. The BEC
Hello Chef. Tried your recipe about 2 months ago on a small piece of flat(brisket) that I found in my freezer. Followed your directions to the T. It was very good and disappeared very quickly between my teenage son and I. I felt that it could have had a little saltier flavor, but that's just me. I don't know if this was due to the cut being very lean or what. Anyway, my ex father in law raises his own beef and I told him to save me a whole brisket next time he slaughters a calf. Today's the day. Nine pounds of clean brisket about to go for a swim. Two pieces. Thanks for the video.
Hi GuitarDudeXXX, I am happy to hear that your trial corned beef came out so good, if it isn't salty enough try not rinsing it less after it is done curing, and this will leave in more salt. Oh you are in for some great corned beef, nine pounds should last a day or two. Let me know how it turns out. Thanks for your comment and for watching. The BEC
Thanks for confirming what I was going to try...less rinsing. That brisket was intended for my smoker, but it went belly-up (Master Built electric smoker)...so I have kinda switched gears and begun delving into another area of cooking. Charcuterie. I am intrigued by the entire slow and drawn out process with delectable results at the end. I have one more question if you don't mind. With all of that corned beef (9 lbs), I'm going to have a considerable amount left over (maybe-heh heh). I live by myself, my middle son just moved out, my daughter and oldest son don't care for CB at all. I'd like to freeze some to take out at a later date and have a Reuben on a day's notice. My question is: Do you think I should freeze it whole or slice it, then freeze? My sensibilities are telling me to freeze it whole. Then steam it for service after thawing. I used to refer to my grandma and mom for all of my cooking tips, but they're both gone. Apologies for the mini-novel.
Hi GuitarDudeXXX, I would freeze the corned beef sliced, and I would wrap it in plastic wrap, then foil, then freezer paper, this will increase the self life in the freezer. I use this process for freezing all of my food, and it works really well. Freeze the corned beef into serving size portions, and you can a Reuben on a moments notice. Yes, I also have a Master Built electric smoke and have made some amazing meat using it. I don't mind questions one bit, so feel free to ask anytime my friend. Let me know how everything turns out, thanks for your question and comments. The BEC
Hey Chef. Checking back in. My corned beef turned out great. Out of the flat, I had Reuben sandwiches for three days and what I had left I made some proper corned beef hash & eggs for breakfast. Yum-O! I've still got the point in my freezer (cooked, whole). I'll be breaking that out soon. Side note, ordered a new smoker-arriving tomorrow according UPS tracking. Gonna have to make a trip to Sam's and pick up a shoulder or another brisket. I'm ready to SMOKE! Again, thanks for the helpful video.
Hi GuitarDudeXXX thanks for the update, I love to success stories, and it sounds like you have a plan, what smoker did you order? It is good idea to have some in the freezer, you know for the rainy days. Thanks for the update and keep me posted. The BEC
Excellent Presentation!😍Thanks deeply for sharinG your awesome receipe foR me to learn so easily from!👍Shine On Fellow Foodie and HaVe a BleSSed Day!✌🤓🙏😇🌹🌞🌹☕🍵☕
Only thing I might do differently, is go out and buy an already corned beef so you won't have to wait. Lol!
Just kidding, but I hate having to wait on my meats to cure. Especially corned beef and sauerbraten. I guess, that's what makes them so good!
Getting ready to do one for St. Patrick's Day, and a couple of hams for Easter.
Looks delicious and i don't even like corned beef
Hi drewBerry News, Thanks for your very nice comment, also Thanks for watching, The BEC
Dry cure with Tenderquick works well also.
very nice job chef
+johny blanco Thank you Johny! The BEC
Thank you for sharing. I will definitely try curing corned beef. I just have to order Morton's Tender Quick. 😊
Hi Chic, you are more than welcome, you will really love it, let me know how it turns out. Thanks for watching and for your comment. The BEC
This brine does not follow the instructions on the tenderquick package. My corned beef did not come out yellowish like the one in the video. Is it because there is not enough curing salt in the brine? Tenderquick package calls for 1 cup tenderquick per 4 cups of water. This brine recipe calls for 1 cup tenderquick per gallon. Did anybody use thise recipe and come out with corned beef that was light in color after brine? Anyone end up with anything unsafe to eat?
Hi Sabino, I am not sure about the Tenderquick recipe, I cured mine using the recipe that I stated, and as you can see it came out nice and pink. I am wondering if you cured it for 10 days in the fridge? I have never had a problem with curing the corned beef this way. Please let me know if you find out what went wrong. Thank you for your comment and for watching. The BEC
Its quite the process, totally worth it.
Hi Cooking with STONE, thanks for your comment and I agree, it is like a lot of things, the effort pays off in the end. Thanks for watching, The BEC
Hi Stone, I saw your videos, it looks like you are just getting started, I subscribed, good luck. The BEC
@@thebigeasychef thanks for your support, I have also subscribed to your channel, keep cooking that good food.
Hi, BEC. Just couple of comments to add. I have the 40'' Masterbuilt and have smoked pork shoulder, many racks of (untrimmed) pork ribs, beef short ribs, several hams, several salmon fillets (full size), hamburgers, hot dogs, chicken, a New York roast (which I accidently overcooked). Everything has come out great (roast excluded). Unfortunately I got cancer and have had to temporarily curtail my smoking and BBQing activities. Damn! And I had lots of things to smoke still in the freezer! Anyway, on the subject of freezing, I highly recommends to anyone who freezes anything to invest in a vacuum sealer. We have one and vacuum seal everything we freeze. We freeze most of what I smoke and everything that is fresh and when brought out to eat is always delict. Always a pleasure to view your videos. You're OK!
Hi Greg, sorry to hear about you cancer. You are so correct about freezing up stuff using a vacuum sealer, I like to also wrap in freezer wrap before sealing with the vacuum sealer, just in case the seal fails, I have had a few failures with the vacuum bag, so this insures my food is still great, as you know a lot of care goes in the meat we smoke and BBQ. I hope you can get back to smoking and BBQing soon. Thanks for your comment and for watching, take care my friend. The BEC
Hi. I am trying my hand at corning for the first time. I tried this a month ago but my bag leaked and I just gave up after 3 days and cooked it. It tasted good but was not cured in the center. Now I have some e-jen kimchi pots from Amazon and have started another hunk of brisket...just under 5 lbs. I made the brine and cooked and cooled it to about 60 degrees and then immersed the brisket completely. It is totally covered. Is it necessary to flip the meat over in the pot if it is covered completely or is it ok to allow to just sit in the liquid for the several days of curing time?
Thanks for the great instructions. I will let you know how this turns out in a few days...it only day 2 now...2/12/19I
Hi Ron, I hate it when something goes wrong, like a bag leaking. It sounds like you are on the right track now. As long as it is completely covered you should be just fine, however if you are nervous it would be ok to turn it ever couple of days, can't hurt. Yes please let me know, thanks for watching and your comment. The BEC
Trying this out right now on a brisket! Only a 5 day brine though, so we can have it for St. Patrick's Day
Hi Mike, 5 days should work fine, and I am posting a new video on how to cook that corned beef, it should be up and running in a few hours. You may want to try this method, as the corned beef comes out the best ever. Thanks for you comment and for watching, let me know how it turns out. Happy St. Patrick's Day, The BEC
What would be the portions of brine and seasonings, if you only wanted to brine 1lb of brisket?
Hi Greygoose, thanks for your question, I would try using ½ gallon cool water
½ cup Morton’s Tender Quick
¼ cup granulated sugar
1 Tablespoon pickling spice
1 Tablespoon whole dried juniper berries
2 bay leaves
It is important to make sure your corned beef is completely covered with the brine. Let me know how this works out, and good luck. The BEC
excellent job chef
+Texas Style Cuisine Thanks! The BEC
Can you substitute Himalayan pink salt or pink curing salt
Hi 01backpack, no you have to use pink curing salt. Thank you for your question, and let me know how your corned beef turns out. The BEC
NaCl is NaCl is NaCl
+i asimov Pink curing salt has saltpeter in it, that is why you should use the pink curing salt specifically, to get it to cure properly. Or the Tenderquick. It also has saltpeter in it. Also, if you use iodized table salt, you will end up with a strange, off, almost bitter, type of taste. So no, all salt is not equal.
Thats what I call slowfood to death
? The BEC
That looks really yummy!
Thanks Cheeky, it turned out really great! The BEC
That's tri-tip correct?
Hi John, you are correct that is tri-tip the traditional meat for corned beef is brisket, however I think that tri-tip makes a better corned beef. Thanks for your comment and for watching. The BEC
The tri tip would be less fatty !
Looks great.
I've just started my journey to curing my meats with Prague #1&2.
This was very helpful, thank you.
Hi Thomopolus, thanks for your comment, yes curing meats is a great journey, keep me posted on your journey, I love curing bacon, once you cure your own bacon, you will never want if from the store again. Good luck on your journey and thanks for watching. The BEC
thebigeasychef
I've tried pork ribs and I must say I now prefer my cured ribs over any other ribs, bar none. Next on my list is prime rib. Any suggestions would be appreciated.
Hi Thomopolus, I have never cured a prime rib, I am interested, let me know your process. I have always roasted prime rib in the oven, I roast it in the oven, hot for the first 30 minutes, and then slow and low for the rest of the time, I roast the prime rib pretty much the same way on the barbecue. I have cured pork chops, make nice smoked chops, and have cured pepperoni, and a few other meats. Thanks for getting back to me, and good luck. The BEC
Hello Chef. Tried your recipe about 2 months ago on a small piece of flat(brisket) that I found in my freezer. Followed your directions to the T. It was very good and disappeared very quickly between my teenage son and I. I felt that it could have had a little saltier flavor, but that's just me. I don't know if this was due to the cut being very lean or what. Anyway, my ex father in law raises his own beef and I told him to save me a whole brisket next time he slaughters a calf. Today's the day. Nine pounds of clean brisket about to go for a swim. Two pieces. Thanks for the video.
Hi GuitarDudeXXX, I am happy to hear that your trial corned beef came out so good, if it isn't salty enough try not rinsing it less after it is done curing, and this will leave in more salt. Oh you are in for some great corned beef, nine pounds should last a day or two. Let me know how it turns out. Thanks for your comment and for watching. The BEC
Thanks for confirming what I was going to try...less rinsing. That brisket was intended for my smoker, but it went belly-up (Master Built electric smoker)...so I have kinda switched gears and begun delving into another area of cooking. Charcuterie. I am intrigued by the entire slow and drawn out process with delectable results at the end.
I have one more question if you don't mind. With all of that corned beef (9 lbs), I'm going to have a considerable amount left over (maybe-heh heh). I live by myself, my middle son just moved out, my daughter and oldest son don't care for CB at all. I'd like to freeze some to take out at a later date and have a Reuben on a day's notice. My question is: Do you think I should freeze it whole or slice it, then freeze? My sensibilities are telling me to freeze it whole. Then steam it for service after thawing. I used to refer to my grandma and mom for all of my cooking tips, but they're both gone. Apologies for the mini-novel.
Hi GuitarDudeXXX, I would freeze the corned beef sliced, and I would wrap it in plastic wrap, then foil, then freezer paper, this will increase the self life in the freezer. I use this process for freezing all of my food, and it works really well. Freeze the corned beef into serving size portions, and you can a Reuben on a moments notice. Yes, I also have a Master Built electric smoke and have made some amazing meat using it. I don't mind questions one bit, so feel free to ask anytime my friend. Let me know how everything turns out, thanks for your question and comments. The BEC
Hey Chef. Checking back in. My corned beef turned out great. Out of the flat, I had Reuben sandwiches for three days and what I had left I made some proper corned beef hash & eggs for breakfast. Yum-O! I've still got the point in my freezer (cooked, whole). I'll be breaking that out soon. Side note, ordered a new smoker-arriving tomorrow according UPS tracking. Gonna have to make a trip to Sam's and pick up a shoulder or another brisket. I'm ready to SMOKE! Again, thanks for the helpful video.
Hi GuitarDudeXXX thanks for the update, I love to success stories, and it sounds like you have a plan, what smoker did you order? It is good idea to have some in the freezer, you know for the rainy days. Thanks for the update and keep me posted. The BEC