ceed > wrote:
> Nick Cramer > wrote in news:20070507185307.467
>
> > I don't think Ceed is saying he makes Q in the crock pot (if he is,
> > give him time . . . he'll experience the joy of discovery), but Corned
> > Beef & Cabbage (with perhaps potatos parsnips, turnips, carrots, celery
> > and spices). Corning a brisket is easy, but takes a while.
> >
> No, I do absolutely not do Q in a crock pot. I do it in either my
> Brinkmann bullet or in my recently aquired 450 lb cast iron smoker (was a
> nightmare carrying it to my backyard).
>
> 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?

It was originally dry cured in salt, the grains of which were called corns.

You can Google on corning brisket. One URL I found is:

http://www.diynetwork.com/diy/lc_mea..._14009_2278552,
00.html

Hmmm. You may have to splice that or find on the second page in Google.

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.
;-)

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Nick Cramer > wrote in
:

> ceed > wrote:
>> Nick Cramer > wrote in
>> news:20070507185307.467
>>
>> > I don't think Ceed is saying he makes Q in the crock pot (if he is,
>> > give him time . . . he'll experience the joy of discovery), but
>> > Corned Beef & Cabbage (with perhaps potatos parsnips, turnips,
>> > carrots, celery and spices). Corning a brisket is easy, but takes a
>> > while.
>> >
>> No, I do absolutely not do Q in a crock pot. I do it in either my
>> Brinkmann bullet or in my recently aquired 450 lb cast iron smoker
>> (was a nightmare carrying it to my backyard).
>>
>> 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?
>
> It was originally dry cured in salt, the grains of which were called
> corns.
>
> You can Google on corning brisket. One URL I found is:
>
> http://www.diynetwork.com/diy/lc_mea..._14009_2278552
> , 00.html
>
> Hmmm. You may have to splice that or find on the second page in
> Google.
>
> 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

ceed > wrote:
> Nick Cramer > wrote in
> > ceed > wrote:
> >> Nick Cramer > wrote in
> >> [ . . . ]
> >> 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?
> >
> > It was originally dry cured in salt, the grains of which were called
> > corns.
> >
> > You can Google on corning brisket. One URL I found is:
> > [ . . . ]
> 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?

Not that I know of, although it was (apocryphally) put in the food of
soldiers to reduce their sex drive, which, if true, could be bad for you!
It's a curing agent, potassium nitrate. Yahoo on it. Unnecesary if you're
planning to cook the meat right after taking it out of the fridge, which
I'll assume is at or below 45°F. For the color, I think they add Cream of
Tartar.

BTW You should end up having improved on, rather than merely replicating
the flavor (and texture) of store bought.

I'm surprised no one else has chimed in on this. ;-/

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Nick Cramer > wrote in
:

> BTW You should end up having improved on, rather than merely
> replicating the flavor (and texture) of store bought.
>
> I'm surprised no one else has chimed in on this. ;-/
>
When it comes to cooking for me it's all about the result. I do not
really care if it's home made or not if it tastes good. I cooke because
it's fun and I love the challenge of trying to top what I can buy or
what others make at home. For some dishes I just like the store bought
more than home made. For instance, I have never gotten home made pizza
that matches the best store bought ones I can pick up in Chicago and/or
NYC. I am simply not able to make a pizza at home that tastes that good.
For Q the home made is better even though there's places around here
that offer pretty good Q. If we're talking barbecue sauce some people
swear by Kraft or some other brand, while others prefer to do it
themselves. I have been trying to learn to make home made sausage, but
have not been able to top my favorite store bought sausage....yet!

I have never made corned beef at home before, so I do not know yet if
it's going to be better than what I have been buying. So for lack of
experience I do not know yet if I will be able to improve it by doing it
myself, but I will try and use the store bought flavor as an initial
reference.


--
//ceed

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)

Nick Cramer > wrote in
:

> 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. ;-)
>
>
Sorry for yet another question in this thread. I've been reading all I
can find on corning beef. Seems like some use a brine to cover the meat
while others simply rub the meat and put under pressure for curing. This
independently of wheter salpeter (or any kind of cure) is used.
What would the difference be for the resulting corned beef?


--
whether

ceed > wrote:
> Nick Cramer > wrote in
> :
>
> > 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. ;-)
> >
> >
> Sorry for yet another question in this thread. I've been reading all I
> can find on corning beef. Seems like some use a brine to cover the meat
> while others simply rub the meat and put under pressure for curing. This
> independently of wheter salpeter (or any kind of cure) is used.
> What would the difference be for the resulting corned beef?

When the book arrives, all will be revealed!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Nick Cramer > wrote in news:20070515001100.300$k3
@newsreader.com:

> When the book arrives, all will be revealed!
>
>
Sounds promising. Should get it today. I'm glad you're saying this book is
good. This is one area where the Internet often creates problems: It's an
overload of information out there, but you do not really know how credible
a piece of information is. For instance, I could just put some bs out there
about how to corn beef, and someone would find it and use it. I have
sometimes found recipes on-line which are totally off. They are either just
bad recipes, or something is missing or left out. Come to think of it,
that's also where this group is so great: It has a bunch of credible people
who knows what they are talking about, so it's a credible source of
information.

Thank you Nick (and everyone)!

--
//ceed

ceed wrote:
> Nick Cramer > wrote in news:20070515001100.300$k3
> @newsreader.com:
>
>
>>When the book arrives, all will be revealed!
>>
>>
>
> Sounds promising. Should get it today. I'm glad you're saying this book is
> good. This is one area where the Internet often creates problems: It's an
> overload of information out there, but you do not really know how credible
> a piece of information is. For instance, I could just put some bs out there
> about how to corn beef, and someone would find it and use it. I have
> sometimes found recipes on-line which are totally off. They are either just
> bad recipes, or something is missing or left out. Come to think of it,
> that's also where this group is so great: It has a bunch of credible people
> who knows what they are talking about, so it's a credible source of
> information.
>
> Thank you Nick (and everyone)!


I can second Nick's recommendation for this book. It has been my Bible
for 20 years. Kutas was a genius for documenting the sausage making
industry.

On Tue, 15 May 2007 08:54:19 -0500, shawn
> wrote:

>ceed wrote:
>> Nick Cramer > wrote in news:20070515001100.300$k3
>> @newsreader.com:
>>
>>
>>>When the book arrives, all will be revealed!
>>>
>>>
>>
>> Sounds promising. Should get it today. I'm glad you're saying this book is
>> good. This is one area where the Internet often creates problems: It's an
>> overload of information out there, but you do not really know how credible
>> a piece of information is. For instance, I could just put some bs out there
>> about how to corn beef, and someone would find it and use it. I have
>> sometimes found recipes on-line which are totally off. They are either just
>> bad recipes, or something is missing or left out. Come to think of it,
>> that's also where this group is so great: It has a bunch of credible people
>> who knows what they are talking about, so it's a credible source of
>> information.
>>
>> Thank you Nick (and everyone)!
>
>
>I can second Nick's recommendation for this book. It has been my Bible
>for 20 years. Kutas was a genius for documenting the sausage making
>industry.

It's the only book on the topic written by a butcher/sausage maker.
Just cut his salt content by 50%.

Harry

Harry Demidavicius wrote:
> On Tue, 15 May 2007 08:54:19 -0500, shawn
> > wrote:
>
>
>>ceed wrote:
>>
>>>Nick Cramer > wrote in news:20070515001100.300$k3
:
>>>
>>>
>>>
>>>>When the book arrives, all will be revealed!
>>>>
>>>>
>>>
>>>Sounds promising. Should get it today. I'm glad you're saying this book is
>>>good. This is one area where the Internet often creates problems: It's an
>>>overload of information out there, but you do not really know how credible
>>>a piece of information is. For instance, I could just put some bs out there
>>>about how to corn beef, and someone would find it and use it. I have
>>>sometimes found recipes on-line which are totally off. They are either just
>>>bad recipes, or something is missing or left out. Come to think of it,
>>>that's also where this group is so great: It has a bunch of credible people
>>>who knows what they are talking about, so it's a credible source of
>>>information.
>>>
>>>Thank you Nick (and everyone)!
>>
>>
>>I can second Nick's recommendation for this book. It has been my Bible
>>for 20 years. Kutas was a genius for documenting the sausage making
>>industry.
>
>
> It's the only book on the topic written by a butcher/sausage maker.
> Just cut his salt content by 50%.
>
> Harry

The New England Journal of Medicine in somewheres about 1995 announced
that according to their studies, salt had almost no affect in BP readings.