Corned Beef

[dirtsailor2003]

Cash and Carry had Brisket on sale and I've been craving corned beef. So I picked up a nice looking one. Separated the flat from the point and removed all the hard fat. For both pieces I am using the dry rub cure method that I used in this thread:

http://smokingmeatforums.com/index....corned-beef-now-with-the-final-report.259594/

The point I will smoke and turn into pastrami. The flat will be sous vide cooked and served as corned beef.

 

[dirtsailor2003]

Here’s a few photos.

 

[dirtsailor2003]

M

 

[dirtsailor2003]

Oh yeah I'll let these cure 7 days. I'm on day 3 right now.

 

[chopsaw]

Watching

 

[motocrash]

Watching too,St Pat's day can't come soon enough.I buy the corned beef on markdown a few days after,soak in cold water and smokem' up. Mmmm

Bill

 

[Bearcarver]

I be watching this Case---Great Start !!:)
Marking this so I don't miss it !!!

I'm probably gonna starve, because we still don't have the little Popcorn Smilies yet to take care of me while I wait.:rolleyes:

Never Mind,
Bear

 

[SmokyMose]

I’ll be watching as well, DS!
I’ve used Pop’s brine with success and I think the point makes the best Pastrami as well. I’m curious how the dry cure works out.

Dan

BTW, you might consider using the SV to finish the Pastrami. Super tender....

 

[disco]

I love me some corned beef. I'm in.

 

[dirtsailor2003]

I’ll be watching as well, DS!
I’ve used Pop’s brine with success and I think the point makes the best Pastrami as well. I’m curious how the dry cure works out.

Dan

BTW, you might consider using the SV to finish the Pastrami. Super tender....

That’s the plan. I am going to cold smoke it then SV to cook it.

 

[dirtsailor2003]

Looks like Saturday is smoke day for the pastrami. Sunday is SV day for both.

 

[Bearcarver]

I'm still here, but I'm running out of Popcorn!!! ;)

Bear

 

[tropics]

Should be tasty I'm in
Richie

 

[dirtsailor2003]

The waiting is hard, but way better than the alternative!

 

[crazymoon]

DS2003, I'm in also !

 

[motocrash]

The waiting is hard, but way better than the alternative!
View attachment 343805

Hey! It's #1 in America!

 

[browneyesvictim]

Theres something wrong with the sound of that... Canned corned beef made in Uruguay is #1 in America? I don't think so! I wonder if they cure and can Cuy (Guinea Pig)?

 

[motocrash]

Theres something wrong with the sound of that... Canned corned beef made in Uruguay is #1 in America? I don't think so! I wonder if they cure and can Cuy (Guinea Pig)?

Yeah,the stuff we can here is #1 in Uruguay (NYC Rat) . It's a "beef barrel" add on to NAFTA

 

[SmokyMose]

Hey! It's #1 in America!

Maybe in SOUTH America. I hear they’ll take any meat they can get down there right now.

 

[dirtsailor2003]

Into the cherry and pecan smoke the point goes. Cold smoking. Currently the pit temp is 40 degrees. Will probably top out at 50-55 as the sun warms things up.

Fresh ground pepper, coriander, mustard, juniper berries (which I harvested and dried a month ago).

I will SV this tomorrow along with the flat.