Check out written directions and the original recipe on my blog - www.apinchofpatience.com/recipes/1800s-corned-beef Cooks Tip: When you are cooking salt meats in water, you are able to remove a portion of the salt, rendering the end product delicious and not outrageously salty. Usually, a long simmer as in this recipe will do the trick but just to double check and make sure your end results will be perfectly palatable, I like to taste the water after about an hour of simmering. If the water is very salty, I pour off half of the water, top off the pot with fresh, and continue to simmer. This has worked well for me when preparing many salt meats and I hope it will serve you well also!
My grandmother used a cross rib roast for her corned beef, she didn't use nitrates either. I have not seen the shredded loaf before. Thanks for sharing.
The original recipe I was working with was nice and vague, just said "spices" 😄 I chose to add some red pepper flakes, bay leaves, oregano, and mustard powder in this batch but you could add any spices you like!
I love your videos, but find that I can't do all of your recipes, being diabetic and eating a very low carb diet, though it doesn't stop me from watching. I do have a question, though, I know that it wouldn't add a drastic amount of carbs, but could a brown sugar substitute, like monk fruit (monk fruit, erythritol and a small amount of molasses) be used in place of brown sugar? Is the brown sugar for preservation, or just flavor?
Sugar does add its own preservation value, but I don't see why it couldn't be omited here. I wouldn't recommend monk fruit or anything like that, I'm not sure how that would work in the cure, but leaving it out should work fine. You could add some molasses tho, I've done that in other brines and it worked nicely.
Thanks! My husband and I always get a good giggle over all our "bloopers" so we thought we would try adding some in at the end of videos! Glad you enjoyed!
Nice. You have much variety in meat preservation. I'm spoiled with the easy Costco roast chicken to satisfy my caveman diet. I've got a couple pork tenderloins that I've salted (with some pepper), and I'll taste one soon. I wonder what small game can be used for preservation; herbivores and carnivores.
Maybe... the thing is, the original recipes I was using indicated you could remove pieces as needed (assuming you made a large batch with multiple pieces of meat), which makes sense, would be very pratical to preserve a quantity of meat this way all at once. I used clean hands, but maybe clean metal tongs would be better. Live and learn, I'll keep experimenting with this method!
I'm sure it would be fine without the sugar. It does add to the flavor, but experiment and see what you like! I've done plenty of salt only cures that are delicious, and I don't see why this wouldn't be as well. 😊
Instead of straining could we increase the amount of salt? I use kosher salt for brine. My grandfather taught me to add salt to the water until a fresh egg floats. I’m going to give this a whirl. Hats 🎩 off to no nitrates!
I don't think more salt is the answer, but even with the whole spices left in, 10 weeks without any issues is a good long while! If you don't want to strain it, id say just don't worry about it, it worked great overall 😀
I think your mold contamination may have come from dipping your fingers in the brine after cooking/not using sanitized gloves when jarring. Or, from raising the meat out at the 1 mo mark. As long as your brine came to a boil, I don't think the herbs were the source of contamination. One last idea I have, is if your pot was uncovered during the cooling process.
Could absolutely be from checking on it, but the recipe did indicate that you could remove pieces as needed (assuming that you had multiple pieces brining at once) so I was going on that principle that it would be fine to get into. Steril gloves are not a realistic part of my practice 😂 I'm pleased with the results none the less. If you did a smaller vessel with only 1 piece in each, you could keep a more steril environment, as always, there are lots of options to suit individuals' needs!
@@apinchofpatience lololololo. Years ago before my Dad went home to be with Jesus he has a smoke shoppe processing meats. We made and cured bacon. Hams. Turkeys. Sausages. And oooooh yes. The famous and delicious corned beef. Because it was always very cool in the shop we cured our briskets in crocks. Weighting them down with heavy glass discs about an inch thick. They always came out very very tender with bay leaves,cloves,peppercorns. Thank you for this share. It's been a long time and you reminded me of the times I used to share with my earthly Father. Thank you. 😊🤠❤
I seen some videos from Ukraine about this type or preservation and they always include some vinegar. Helps preserve it longer. Of course they also cook the meat in jar as well and add vinegar after when they seal jar.
@@apinchofpatience Found ONE! Use vinegar to fight Botulism which doesn't like acid. 1 Tablespoon 9% or 2 of 7% per jar. wipe tops with vinegar as well. ua-cam.com/video/aCwzMDrXbdw/v-deo.html
I love your channel. However, in the 1800’s they didn’t have a way to chill meat like we do today. What would recommend if you have no way to chill it?
I'm glad you are enjoying the channel! Tho refridgeration was not an option at the time, they absolutely had cold storage options where they could chill food. Many recipes from this time indicate using some kind of cold storage such as a cellar or spring house. Keep in mind meat preservation like this is generally started in the fall around the harvest of your livestock so you don't have to feed them over the winter and can preserve the meat to feed yourself during that time. Most climates have naturally cold weather that can be used to your advantage at this time. I typically do most of my curing in the cold weather so that I can utilize cold spots in my home and not rely on refridgeration, but it is convenient since most of us no longer have access to cellars! I probably could have kept the finished pressed loaf in the same cold room as i kept my brine but it was more convenient to have it in the kitchen ready to use. If you want meat preservation that does not rely on cool weather, biltong and jerky are great options. Hope that helps a bit!
@@apinchofpatience thank you!! That explained it perfectly. I also ordered that book you mentioned. I’ll have it tomorrow. I’ve done a ton of freeze drying and have a lot of freeze dried food. I recently sold it and by some coincidence I found your channel. TBH, what you do is not that much different than freeze drying. Just removing moisture. Come fall, I plan on doing a lot of this!! Thank you.
For many preparations, it is. If you are in a warm climate, I'd point you toward traditional warm climate methods. Burying meat in coarse salt is one option, I've even seen a box of meat buried in salt buried in the ground to keep it cool. Biltong is great for warm places as well, originating in South Africa, absolutely delicious! And smoke drying would be another method I'd suggest for warm climates. I'm in a cool northern climate, so I do a lot of preserving that traditionally comes from other cool regions. Hope that helps! I do have a biltong video on this playlist. If you want to give it a look ua-cam.com/play/PLQfezYqINioe8zXLywBPtwN-KDFsrXgAl.html
@@apinchofpatience Nah no biltongs, maybe I could try curing meat in the fridge. But the drying part is difficult as the place I'm in has a lot of flies and laying eggs on the meat would be very bad.
Flies are an issue, which is why I mentioned smoke drying. It does a really good job keeping flies away while the meat is drying. But using a fridge set up to cure is a great option as well. Best of luck!
@@apinchofpatience smoke drying is possible but It's more of a hassle i do not have the time or patience to do it, after curing the meat with salt does it still need to be exposed to air for further drying? once it's dried completely u said even flies wouldn't touch it?
@quincy29125 Usually, yes. Unless you go for the burried in salt method. And yes, once it's very dry, flies usually leave it alone, but adding black pepper or smoke also helps deter them. It's always a good idea to keep an eye on cures to make sure all is well and there are no signs of fly larvae. If you spot it early, it's usually salvageable.
The mold is because you grab the meat with your hands and then you put your hands in the water that is the reason try it without touching the meat with your hands grab it with a metal fork
Corned beef is one of my favorite meals.....I LOVE to take the fat and put it into a container and put into the over and cook until it is all crispy. I used to do it in a microwave, but I dont have one anymore......takes longer in the oven, but I think it tastes better.
Check out written directions and the original recipe on my blog - www.apinchofpatience.com/recipes/1800s-corned-beef
Cooks Tip:
When you are cooking salt meats in water, you are able to remove a portion of the salt, rendering the end product delicious and not outrageously salty. Usually, a long simmer as in this recipe will do the trick but just to double check and make sure your end results will be perfectly palatable, I like to taste the water after about an hour of simmering. If the water is very salty, I pour off half of the water, top off the pot with fresh, and continue to simmer. This has worked well for me when preparing many salt meats and I hope it will serve you well also!
Pickled meat. Meat preservation is one of the things that humans need to relearn. No fridge needed. Thanks a lot!
You are amazing. Thank you for teaching this kind of skill
Thank you, I am so glad you found it useful!
❤ love your
adventurous spirit and that you break it down so well!
Great job, it's really important that we learn the basics self preservation and not rely on society to always provide for us. Keep up the good work.
Oh be still my heart! It's my mom and dads corned beef you just made! I've only ever done it once but now I MUST make it again....
Oh, how wonderful! 💗
Looks awesome! Enjoyed the video and bloopers at the end. Thanks for the video!
Thank you! I've been planning on corning all my venison this next year. So happy to see this. Thank you!!
I'm so glad you found it useful! ☺️
My grandmother used a cross rib roast for her corned beef, she didn't use nitrates either. I have not seen the shredded loaf before. Thanks for sharing.
Thank you!!! 💜
Great video
Hi what spices....? Thanks and GOD BLESS
The original recipe I was working with was nice and vague, just said "spices" 😄 I chose to add some red pepper flakes, bay leaves, oregano, and mustard powder in this batch but you could add any spices you like!
Great job, looks delicious, what time is dinner ❤
Have brisket in the freezer. Was planning a slow kettle BBQ cook. Some will definitely be going into corned beef.
Wow that looked amazing... Hot or cold I'd be super happy with that
I love your videos, but find that I can't do all of your recipes, being diabetic and eating a very low carb diet, though it doesn't stop me from watching. I do have a question, though, I know that it wouldn't add a drastic amount of carbs, but could a brown sugar substitute, like monk fruit (monk fruit, erythritol and a small amount of molasses) be used in place of brown sugar? Is the brown sugar for preservation, or just flavor?
Sugar does add its own preservation value, but I don't see why it couldn't be omited here. I wouldn't recommend monk fruit or anything like that, I'm not sure how that would work in the cure, but leaving it out should work fine. You could add some molasses tho, I've done that in other brines and it worked nicely.
Thank you!
The ending was awesome.
Thanks! My husband and I always get a good giggle over all our "bloopers" so we thought we would try adding some in at the end of videos! Glad you enjoyed!
I love your joyous speaking. Makes me feel so good
Nice. You have much variety in meat preservation. I'm spoiled with the easy Costco roast chicken to satisfy my caveman diet. I've got a couple pork tenderloins that I've salted (with some pepper), and I'll taste one soon. I wonder what small game can be used for preservation; herbivores and carnivores.
I've seen rabbit salted that turned out well. I don't do a lot of hunting currently but I'm sure you could have great success with many things!
Looks awesome!
saltpeter would have stopped the mold.
Perhaps. I was still pleased with the results ☺️
i think the bacteria got into the jar when you checked it , try not to open the jar until its done , thanks for the video i love it@@apinchofpatience
Maybe... the thing is, the original recipes I was using indicated you could remove pieces as needed (assuming you made a large batch with multiple pieces of meat), which makes sense, would be very pratical to preserve a quantity of meat this way all at once. I used clean hands, but maybe clean metal tongs would be better. Live and learn, I'll keep experimenting with this method!
This looks tasty! I love corned beef in practically all applications
is it possible to make it without the sugar?
I'm sure it would be fine without the sugar. It does add to the flavor, but experiment and see what you like! I've done plenty of salt only cures that are delicious, and I don't see why this wouldn't be as well. 😊
❤
Instead of straining could we increase the amount of salt? I use kosher salt for brine. My grandfather taught me to add salt to the water until a fresh egg floats. I’m going to give this a whirl. Hats 🎩 off to no nitrates!
I don't think more salt is the answer, but even with the whole spices left in, 10 weeks without any issues is a good long while! If you don't want to strain it, id say just don't worry about it, it worked great overall 😀
I think your mold contamination may have come from dipping your fingers in the brine after cooking/not using sanitized gloves when jarring.
Or, from raising the meat out at the 1 mo mark. As long as your brine came to a boil, I don't think the herbs were the source of contamination.
One last idea I have, is if your pot was uncovered during the cooling process.
Could absolutely be from checking on it, but the recipe did indicate that you could remove pieces as needed (assuming that you had multiple pieces brining at once) so I was going on that principle that it would be fine to get into. Steril gloves are not a realistic part of my practice 😂 I'm pleased with the results none the less. If you did a smaller vessel with only 1 piece in each, you could keep a more steril environment, as always, there are lots of options to suit individuals' needs!
This was awesome. Thank you
Glad you enjoyed it!
That was great! Too bad it's so close to St. Paddy's Day to try it out.
Definitely going to try this.
Thank you
💥☝🏻👏🏻👏🏻👏🏻👏🏻 *Greetings from the sinking giant* 🙏🏻🇧🇷
Hi!
Yur husband is so blessed to enjoy yur cooking. 🤔 wonder how his waste line is doing sis. 😂
Lol he's tall and narrow, always has been 🤷♀️ maybe it'll catch up to him someday 😂
@@apinchofpatience lololololo. Years ago before my Dad went home to be with Jesus he has a smoke shoppe processing meats. We made and cured bacon. Hams. Turkeys. Sausages. And oooooh yes. The famous and delicious corned beef. Because it was always very cool in the shop we cured our briskets in crocks. Weighting them down with heavy glass discs about an inch thick. They always came out very very tender with bay leaves,cloves,peppercorns. Thank you for this share. It's been a long time and you reminded me of the times I used to share with my earthly Father. Thank you. 😊🤠❤
I seen some videos from Ukraine about this type or preservation and they always include some vinegar. Helps preserve it longer. Of course they also cook the meat in jar as well and add vinegar after when they seal jar.
An interesting variation! I wonder why adding vinegar if they are canning it... I'll have to look into that, thanks 😊
@@apinchofpatience Found ONE! Use vinegar to fight Botulism which doesn't like acid. 1 Tablespoon 9% or 2 of 7% per jar. wipe tops with vinegar as well. ua-cam.com/video/aCwzMDrXbdw/v-deo.html
@@apinchofpatience Turn on CC to see English translation.
Wonderful presentation of practical skills and knowledge. I learned a lot and look forward to trying this process myself.
God bless you!
Thank you, I'm so glad you enjoyed this! God bless 😊
Outstanding, as usual!
Thank you!
Awesome Video. ❤
Thank you!
I love your channel. However, in the 1800’s they didn’t have a way to chill meat like we do today. What would recommend if you have no way to chill it?
I'm glad you are enjoying the channel!
Tho refridgeration was not an option at the time, they absolutely had cold storage options where they could chill food. Many recipes from this time indicate using some kind of cold storage such as a cellar or spring house. Keep in mind meat preservation like this is generally started in the fall around the harvest of your livestock so you don't have to feed them over the winter and can preserve the meat to feed yourself during that time. Most climates have naturally cold weather that can be used to your advantage at this time. I typically do most of my curing in the cold weather so that I can utilize cold spots in my home and not rely on refridgeration, but it is convenient since most of us no longer have access to cellars! I probably could have kept the finished pressed loaf in the same cold room as i kept my brine but it was more convenient to have it in the kitchen ready to use. If you want meat preservation that does not rely on cool weather, biltong and jerky are great options.
Hope that helps a bit!
@@apinchofpatience thank you!! That explained it perfectly. I also ordered that book you mentioned. I’ll have it tomorrow. I’ve done a ton of freeze drying and have a lot of freeze dried food. I recently sold it and by some coincidence I found your channel. TBH, what you do is not that much different than freeze drying. Just removing moisture. Come fall, I plan on doing a lot of this!! Thank you.
Awsome 👍👍👍👍👍
Thanks!
Is curing the meat in a cool place mandatory? What if you cure the meat in a hot and humid place?
For many preparations, it is. If you are in a warm climate, I'd point you toward traditional warm climate methods. Burying meat in coarse salt is one option, I've even seen a box of meat buried in salt buried in the ground to keep it cool. Biltong is great for warm places as well, originating in South Africa, absolutely delicious! And smoke drying would be another method I'd suggest for warm climates. I'm in a cool northern climate, so I do a lot of preserving that traditionally comes from other cool regions. Hope that helps! I do have a biltong video on this playlist. If you want to give it a look ua-cam.com/play/PLQfezYqINioe8zXLywBPtwN-KDFsrXgAl.html
@@apinchofpatience Nah no biltongs, maybe I could try curing meat in the fridge. But the drying part is difficult as the place I'm in has a lot of flies and laying eggs on the meat would be very bad.
Flies are an issue, which is why I mentioned smoke drying. It does a really good job keeping flies away while the meat is drying. But using a fridge set up to cure is a great option as well. Best of luck!
@@apinchofpatience smoke drying is possible but It's more of a hassle i do not have the time or patience to do it, after curing the meat with salt does it still need to be exposed to air for further drying? once it's dried completely u said even flies wouldn't touch it?
@quincy29125 Usually, yes. Unless you go for the burried in salt method. And yes, once it's very dry, flies usually leave it alone, but adding black pepper or smoke also helps deter them. It's always a good idea to keep an eye on cures to make sure all is well and there are no signs of fly larvae. If you spot it early, it's usually salvageable.
The mold is because you grab the meat with your hands and then you put your hands in the water that is the reason try it without touching the meat with your hands grab it with a metal fork
I need to get some good metal tongs I think, thanks!
Love the bloopers
Lol glad you enjoyed them! My husband and I were having a good laugh!
Thanks!
Welcome!
❤
Corned beef is one of my favorite meals.....I LOVE to take the fat and put it into a container and put into the over and cook until it is all crispy. I used to do it in a microwave, but I dont have one anymore......takes longer in the oven, but I think it tastes better.
ok