On 8-May-2007, ceed > wrote:

> Nick Cramer > wrote in
> :
>
> > ceed > wrote:
> >> Nick Cramer > wrote

<snip>

> >
> > I would leave out the saltpeter and use 12 oz of Kosher salt and 3
> > pints of water for each 10 lbs of meat, adjusting whatever other
> > spices you want in the brine accordingly. Simpler is better. If the
> > meat is more than 3" thick at the thickest part, I'd leave it in the
> > fridge for 3 weeks, otherwise two weeks should be fine. Just make sure
> > the brine covers the meat and turn it every two or three days. It's
> > easy, just takes a while. ;-)
> >
>
> Thanks! I did actually Google it (or Yahoo it rather), but found so much
> contradictory information I chose to ask here which again turned out to
> be a good thing. I want to somewhat replicate the flavor (not the color)
> of the store bought corned beef. I will follow your advice and see how it
> works out. May I ask why to leave out the salpeter? Is it bad for you?
>
> --
> //ceed

Saltpeter is actually "Potassium Nitrate". It used to be commonly used
to cure meat. Corned beef as we know it today is not cured and thus
does not need the addition of nitrates in the corning process.

--
Brick(Youth is wasted on young people)

On 9-May-2007, "Edwin Pawlowski" > wrote:

> > On 8 May 2007 08:52:08 GMT, ceed > wrote:
>
> >>
> >>Interesting seeing you say: "Corning a brisket is easy". How do I do
> >>that?
> >>I have also been wondering why it's called "corned" beef. Do you know?
>
> Corned beef is from cows that have been raised in corn fields. They graze
>
> on the corn and get fattened and ready for slaughter. In the fall, just
> before the harvest, the cattle are rounded up. Unlike the cattle graving
> in
> grasslands of the prairies, the corned beef are difficult to see because
> of
> the height of the stalks. A specially trained dog, usually referred to as
> a
> corn dog, assists in the roundup. They scurry around moving the cattle
> towards the barns.
>
> It is also of note that some of the females are milkers. They are
> different
> than the cows you seen at a regular dairy farm in that their udders are
> not
> exposed to the sun where they get bleached and give only white milk. The
> corn stalks protects them from the harmful UV rays so they can give
> chocolate milk.
>
> Cattle, just like people, have different characteristics depending on
> their
> diet. The old saying "you are what you eat" applies in the animal kingdom
>
> also. Tomorrow, we'll learn about hamburgers and hush puppies..

I don't care about them Ed. I just want to know about "corn dogs' and "corn
dodgers". And if you happen to know how "jokes" got corny, curious minds
would be interested.

--
Brick(Youth is wasted on young people)