Return to the Homesteading Forum | Post a Follow-Up

 o
How is Corned Beef Made?

Posted by tedp2 7Al (My Page) on
Wed, Apr 5, 06 at 12:44

I posed this question under another thread but no one has answered.
I know it involves using saltpetr but how, and how much? How long will corned beef keep?
We buy it at the gro. store and love it with cabbage and horseradish. Even the canned version isn't bad.


Follow-Up Postings:

 o
RE: How is Corned Beef Made?

Go over to the cooking forum...there was a thread there about this....


 o
RE: How is Corned Beef Made?

you put a potroast or roast beef in water with a block of ice about 1 gallon of water to 1 pound of meat , you also add a handful of Kosher or coarse salt leave it for 3 days to make the grey Irish cornbeef . this is used to extend the refridgerator shelf life of the meat by 10 days max . WE never made the red corn beef ,the red corn beef (Jewish corn beef ) is made with salt peter .


 o
RE: How is Corned Beef Made?

Yes I know it's made with salt peter, but how much and for how long and how long will it keep after curing? I went to the cooking forum but didn't find the thread ruthieg mentioned. I'll try again.
I believe the Kosher corned beef is called "pastrami."


 o
RE: How is Corned Beef Made?

No pastrami is both SMOKED and corned . It is to beef what ham is to pork . we never made the red Jewish corned beef just the "grey Irish corned beef " which is prefered on St. Patricks day in Massachusetts .


 o
RE: How is Corned Beef Made?

You can always check the U.S.D.A. county extension service for free pamphlets on meat curing . We got some in the pre- Reagan era on sausage making . Try home coldcut making , corned beef, smoking meat and fish, sausage making ! look up these subjects in books in your local library ! Try to get a good recipe for the Swedish sausage , KOK KURV itb is my favorite sausage !


 o
RE: How is Corned Beef Made?

Most of the information and thread about corned beef is in the Harvest Forum. The people there use premixes which contain salt, saltpetre and sugar/dextrose.

I have made Canadian Bacon and I use a brine solution, quantities and ingredients from the following link. I inject the meat with the brine until it has gained 30% if its original weight. I then brine in the fridge for 3 days.
Then I either use it for corned beef or make pastrami, following the recipes given in the Harvest forum.

Hope this helps

Helen

Here is a link that might be useful: corned beef


 o
RE: How is Corned Beef Made?

If anyone is interested, I found a reciepe for making corned beef. To my surprise, it used very little saltpetr.
For each pound of meat use 1 1/2 to 2 cups plain (non-iodized) salt and 1/2 tbs of saltpetre. Coat the meat thouroughly, put in a container to catch drainage and refrigerate for 10 days to 2 weeks.


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Homesteading Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here