"Brooklyn1" > wrote in message
news
> On Sun, 17 Nov 2013 11:53:58 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> On Sat, 16 Nov 2013 19:24:06 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>>"Brooklyn1" > wrote in message
>>>>news
>>>>> On Sat, 16 Nov 2013 11:49:46 -0500, jmcquown >
>>>>> wrote:
>>>>>
>>>>>>On 11/16/2013 11:45 AM, Ophelia wrote:
>>>>>>> I just read that corned beef comes from cattle raised on maize. I
>>>>>>> always though it referred to the corns of salt which was used to
>>>>>>> help
>>>>>>> preserve it.
>>>>>>> Can anyone elucidate please?
>>>>>>>
>>>>>>What the cattle eat has nothing to do with it. It's salt-cured beef.
>>>>>>According to Wiki, "The term comes from the treatment of the meat with
>>>>>>"corns" of salt."
>>>>>
>>>>> Like corn bread, course milled grain is corn/korn. Calling maize corn
>>>>> is a Euro thing, because of the maize kernals.
>>>>
>>>>We call various things 'corn'. We talk of cornfields etc and a farm
>>>>where
>>>>I
>>>>regularly stay in North Yorkshire, the farmer refers to his barley as
>>>>'corn'
>>>>too as well as his wheat. It is quite common.
>>>
>>> Exactly. Corned beef is *cured* beef. Meat curing is not something
>>> to fool around with without first educating oneself. If you truly
>>> mean to make your own corned beef I *seriously* recommend you study
>>> this book... curing meat incorrectly is very dangerous, you can kill
>>> people... I refer to my copy very often:
>>> http://www.amazon.com/Great-Sausage-...keywords=kutas
>>
>>Thanks very much! I'll have a look at that
I wasn't thinking of doing
>>actual curing though. I just wanted to make salted (as I am now learning)
>>beef I see people here sometimes salting their own beef. Are they
>>actually curing it for storage? I just assumed they were doing it before
>>cooking for the flavour.
>>
>>O with a lot to learn!!!
>
> That's why I very strongly recommend you study that book, I don't want
> you harming yourself. Corning meat is indeed curing, done incorectly
> will lead to disasters.
I've been perusing my book shelves because seeing that book you recommended
jogged my memory and I realised I had one. I have 'Home Sausage Making' by
Charles G Reavis. Do you have it? It has sections on curing, drying,
smoking etc. Having said that, I wasn't really looking to cure anything. I
now know I was wanting to know how to 'salt' beef for cooking 'corned beef'
for cooking as mentioned by many here. That section is very interesting
though so I might look into it more.
Thanks for your advice.
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