On Mar 22, 1:45 am, "Paul M. Cook" > wrote:
> "<RJ>" > wrote in message
>
> ...
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> > re Corned Beef & Cabbage;
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> > I had the choice of "tip cut" or "flat"
> > I chose the tip cut...
> > They all come in transluscent bags...
> > so I chose by weight.
>
> > Prepared it pretty much "a-la-Sheldon".
>
> > And it was FATTY....darn near inedible fatty.
> > After a while, we put it back in the pot,
> > and finished off the carrots/cabbage/taters.
>
> > I chilled the meat overnite, hoping for some snack cuts.
> > Again... more fat than meat ! We fed the neighbors dawg.
>
> > I've eaten great corned beef meals before,
> > but this was way too fatty.
>
> > How do I avoid this next time ? ( if there IS a next time? )
>
> Sounds like you got a really fatty cut. Very typical of those bagged
> briskets. Next time get a nice cut of lean fresh meat and make your own
> corned beef. It is super easy and can even be done in a ziplock bag in the
> fridge. Plenty of recipes on the net. You'll like the home made version a
> lot better. I never did like those store bought ones, they just never
> really taste like corned beef should taste. And their texture is all wrong
> as well.
>
> Paul

You haven't a clue. There is nothing wrong about the taste of store
bought corned beef. And it's just plain stupid to make ones own for
one or two pieces... and in fact unless well experienced it's too easy
to frig it up and a good piece of brisket is too costly to waste.
Just marinating meat in a plastic bag is not corning... and odds are
you'll poison people.

I do not recommend people do this for the one time a year they want
corned beef.

Corned Beef
from Great Sausage Recipes and Meat Curing by Rytek Kutas

Ingredients for Pickle for 25 Lbs:

* 5 quarts ice water, 38-40° F
* 3/4 cup salt
* 1/3 cup Insta Cure No. 1
* 1/2 cup powdered dextrose
* 1/2 cup pickling spice

Spray beef briskets to 12-15% of their original weight. After pumping
place briskets in a vat, flesh side up, and sprinkle with whole
pickling spice. The next layer is then packed, flesh side down,
continuing to pack flesh to flesh with pickling spices in between
until the vat is full. Add enough brine until the vat is full. Place
cover on the top and be sure that all meat is covered with brine.
Allow briskets to cure in a 38-40° F cooler for 3-4 days. Brisket is
then ready to use.

NOTE: You may use beef rounds if briskets are not available. Slice the
beef round into 2 inch thick slices to maintain the same curing time.
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