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Kendrose on
Can’t believe I totally forgot about corning beef. Carved it down so it was just the flat. That’s pretty thin, I’ll keep it in the bag until the last second!
guitar_jed on
Where do you find such giant bags?
onlyspeaksinhashtag on
Should be fine. I cure points for 14 days.
dogboystoy on
You’ll be fine. The flat alone should cure pretty quickly.
AdSignificant6673 on
Oh the middle looks like minecraft
AdSignificant6673 on
I cured a flat in 7 days before. Cutting it super close. But it did work. Meat was pink throughout. Although i made montreal smoked meat style
Inomyacbs on
Should be plenty of time but if your worried you can hit it with a marinade injector and inject the brine into the thickest parts. That will speed the process up significantly. I think Chud’s BBQ did a pastrami in just a few days that way
dublinro on
Looks great.In Ireland we usually use a different cut for corner beef called Silverside which I think is a top round.
BigBrotherBalrog on
just did a whole venison haunch a few weeks ago. only brined for 6 days and it was effing PERFECT. I smoked mine into pastrami. But the cure was wonderful. Good luck!
I-Make-Maps91 on
Asking here because I have no idea what I’m doing: I’m doing my first attempt at corned beef but I can’t get all the air out of the bag (there’s a hole/it’s leaking from somewhere. I have it double bagged now, but will this be a problem or am I fine?
_AaronJ on
My sister brought me some syringes from the hospital she works at. I make a solution of salt, curing salt and sugar and inject whole muscles. I get things cured through in about 2-3 days. Probably the best hack I’ve come up with to date.
12 Comments
Hi /u/Kendrose if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Can’t believe I totally forgot about corning beef. Carved it down so it was just the flat. That’s pretty thin, I’ll keep it in the bag until the last second!
Where do you find such giant bags?
Should be fine. I cure points for 14 days.
You’ll be fine. The flat alone should cure pretty quickly.
Oh the middle looks like minecraft
I cured a flat in 7 days before. Cutting it super close. But it did work. Meat was pink throughout. Although i made montreal smoked meat style
Should be plenty of time but if your worried you can hit it with a marinade injector and inject the brine into the thickest parts. That will speed the process up significantly. I think Chud’s BBQ did a pastrami in just a few days that way
Looks great.In Ireland we usually use a different cut for corner beef called Silverside which I think is a top round.
just did a whole venison haunch a few weeks ago. only brined for 6 days and it was effing PERFECT. I smoked mine into pastrami. But the cure was wonderful. Good luck!
Asking here because I have no idea what I’m doing: I’m doing my first attempt at corned beef but I can’t get all the air out of the bag (there’s a hole/it’s leaking from somewhere. I have it double bagged now, but will this be a problem or am I fine?
My sister brought me some syringes from the hospital she works at. I make a solution of salt, curing salt and sugar and inject whole muscles. I get things cured through in about 2-3 days. Probably the best hack I’ve come up with to date.