1st Attempt At Corned Beef

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Cure does a few things for us. In meats that will be smoked below 200°F it protects against Botulism by killing Bacteria, in this recipe not a concern. The Nitrogen in Cure reacts with the Myoglobin in meat, that which makes meat red, and Sets the Pink color we are familiar with in Ham and Corned Beef when cooked. Cure adds the Characteristic flavor to meats that it is used in. Some describe it as Hammy. In this case using the cure and other spices gives the desired Corned Beef Flavor when cooked. If you left the Cure out or Deactivated it, the Steamed or Simmered Corned Beef would taste like Boiled Beef, with little flavor and no pink color all Gray like a hunk of well done Pot Roast...JJ

This is the goal...

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Not this...

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Excellent Reply!

Bear
 
Thanks JJ, for the science lesson, well explained, and I hope this helps fellow members to understand what the Cure is actually doing.
 
Glad to help...JJ 
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Hi SM !!

I can't help on the heating of Cure #1.

However I can tell you when I was a Kid the only Corned Beef we ever had was from a can like you showed, and I loved it.  It was usually mixed into a batch of little Hash Brown Taters----"Corned Beef Hash". I may have been easy to please, but I loved it !!!
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Bear
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  Nothing like corn beef hash we always made it for our kids at lease 1 night when camping and it to was a staple when I grew up.
 
I
Hi SM !!

I can't help on the heating of Cure #1.

However I can tell you when I was a Kid the only Corned Beef we ever had was from a can like you showed, and I loved it.  It was usually mixed into a batch of little Hash Brown Taters----"Corned Beef Hash". I may have been easy to please, but I loved it !!!:drool


Bear

I loved that stuff too. Love corn beef hash. Wish I could still eat taters just for that.
 
I managed a Grocery Deli dept for awhile. We got the Commercial size 10 pound cans of Corned Beef for slicing. Sliced 1/4" for quick frying, we sold more of the Canned stuff than the Corned Brisket or Round. Between all the Fat and congealed cooking juices, the Canned Corned Beef has way more flavor than Corned Brisket and I even prefer it on a sandwich. The Kids called it ABC Corned Beef.
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...JJ
 
 
Hi SM !!

I can't help on the heating of Cure #1.

However I can tell you when I was a Kid the only Corned Beef we ever had was from a can like you showed, and I loved it.  It was usually mixed into a batch of little Hash Brown Taters----"Corned Beef Hash". I may have been easy to please, but I loved it !!!
drool.gif


Bear
Yup. That and Spam.
 
There you guys go again man just finish eating and you bring spam love it haven't had it in a while either and now searching through the frig again for something to snack on.
 
 
There you guys go again man just finish eating and you bring spam love it haven't had it in a while either and now searching through the frig again for something to snack on.
Sorry about that, Buddy!!! 
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I know exactly what you mean!! Because of this, I'll probably have a slice tomorrow morning with my Daily Eggs.
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BTW---SM------
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  Sorry about that.

Bear
 
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Sorry about that, Buddy!!! :sorry:

I know exactly what you mean!! Because of this, I'll probably have a slice tomorrow morning with my Daily Eggs.:spam1:

BTW---SM------:ahijack:   Sorry about that.


Bear

No problems, you guys carry on. Glad to bring back so many good memories!
 
So it's been 10 Days since I set out on my 1st Corned Beef Journey.

Today was time to finish the Corned Beef.

Removed from the brine and rinsed and remains brine off the meat.

Poached in Kamado (in a Dutch Oven) for 2 Hours @ 110'C (230'F).

Then on to the grill for 2.5 hours at the same temperature.


Removed a foil wrapped for 1 Hour the carved.



Truly amazing texture, juicy, flavour was amazing. Will be on my favorite list!

Just a side note, as you can see from the finished product, it has definitely been cured, so adding cure to the Boiling Brine, did not alter its effectiveness.
 
SM I am glad to see that worked out for you Thanks for sharing and getting the boil no boil for cure cleared up. points
Richie 
Hi Richie, thanks for the points. I shows that the cure is affective after heat. I will always add when cold from now on! Just to be on the safe side.
 
Mine is curing in the fridge right now. Looking at yours makes me wish it would finish faster. Yum. 
 
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