> 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..

On Wed, 9 May 2007 21:45:21 -0400, "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..
>

Thanks for sharing that, Ed . . . . . . ;o)

Harry

Finally, I understand. I thought it had to do with cooking the meat
over corn cobs.

Nonny

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..
>
>

--
---Nonnymus---
Neither a borrower nor a lender be;
For loan oft loses both itself and friend,
And borrowing dulls the edge of husbandry.

"Edwin Pawlowski" > wrote in
:

> 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..
>

Thanks Ed! Knowledgeable as always. I did my own corned beef from brisket
yesterday. I looked at a lot of recipes and the spice blend they all
seemed to contain reminded me so much of regular "pickleing blend" from
for instance McCormick that I chose to use that. We'll see in a couple of
weeks how it turns out. I'm not sure the cows I used were corn fed though


--
//ceed

"ceed" > wrote in message
> Thanks Ed! Knowledgeable as always. I did my own corned beef from brisket
> yesterday. I looked at a lot of recipes and the spice blend they all
> seemed to contain reminded me so much of regular "pickleing blend" from
> for instance McCormick that I chose to use that. We'll see in a couple of
> weeks how it turns out. I'm not sure the cows I used were corn fed though
>
>
> --
> //ceed

Here are a couple I've used


How do I make my own corned beef?


For best results, use trimmed briskets.





Start with a curing brine. This recipe makes enough for 25 lbs of meat.





5 quarts ice water (about 38-40F)

8 oz. salt

3 oz. Prague Powder #1

3 oz. powdered dextrose



Spray pump the briskets to about 12-15% of their original weight. After
pumping, the briskets are packed in a vat, and sprinkled with whole pickling
spice. If more than one brisket is done at a time, pack them flesh to flesh
with the fat sides out. Add enough brine to cover and allow to cure for 3-4
days at 38-40F. The meat is then ready to use (but still requires cooking).











What is pastrami and how do I make my own?


For best results, use trimmed briskets.





Start with a curing brine. This makes enough for 25 lbs of meat.





5 quarts ice water (about 38-40F)

8 oz. salt

5 oz. Prague Powder #1

5 oz. powdered dextrose

1 Tb garlic juice



Prepare and cure as for corned beef.



After curing, remove from brine and rub liberally with cracked black pepper
and coriander seeds.



Smoke at 140F until the meat is dry and then increase smoker temperature to
200-220F and hold until internal temperature of meat reaches 170-180F.



Chill overnight before using. This meat is fully cooked.

"Edwin Pawlowski" > wrote in
t:

> Here are a couple I've used
>
>
> How do I make my own corned beef?
>
>
> For best results, use trimmed briskets.
>
>
>
>
>
> Start with a curing brine. This recipe makes enough for 25 lbs of
> meat.
>
>
>
>
>
> 5 quarts ice water (about 38-40F)
>
> 8 oz. salt
>
> 3 oz. Prague Powder #1
>
> 3 oz. powdered dextrose
>
>
>
> Spray pump the briskets to about 12-15% of their original weight.
> After pumping, the briskets are packed in a vat, and sprinkled with
> whole pickling spice. If more than one brisket is done at a time,
> pack them flesh to flesh with the fat sides out. Add enough brine to
> cover and allow to cure for 3-4 days at 38-40F. The meat is then
> ready to use (but still requires cooking).
>
>
>
Thanks! I am having a hard time finding Prague Powder #1 and saltpeter
(I haven't even tried getting dextrose). Finally in a local Asian super
market I found something they call "Nitre" (a white powder somewhat
similar to sugar). They told me it's the same thing. I looked it up
on-line, but couldn't find anything that confirmed that it actually is
the same thing. Does anyone here know?

I think I will have to get these ingerdients on-line which doesn't seem
to be too hard.



--
//ceed

ceed > wrote:
> "Edwin Pawlowski" > wrote in
> [ . . . ]
> Thanks! I am having a hard time finding Prague Powder #1 and saltpeter
> (I haven't even tried getting dextrose). Finally in a local Asian super
> market I found something they call "Nitre" (a white powder somewhat
> similar to sugar). They told me it's the same thing. I looked it up
> on-line, but couldn't find anything that confirmed that it actually is
> the same thing. Does anyone here know?
>
> I think I will have to get these ingerdients on-line which doesn't seem
> to be too hard.

For nitre, look up Potassium Nitrate.
We bought Prague Powder online. Google on it.

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

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

"ceed" > wrote in message
> Thanks! I am having a hard time finding Prague Powder #1 and saltpeter

Prague powder goes under other names, like Instacure, Modern Cure,

.. www.theingredientstore.com www.thesausagemaker.com as well as many
others will have it.

Edwin Pawlowski wrote:

> Corned beef is from cows that have been raised in corn fields.

<snip>

Cool! And all along I thought it came from cows who told bad jokes. Oops,
no, that would be corny beef. Ah, no, wrong again - that would be Ed's
rendition of ....

What was the question again?

hehehe

Nice story, Ed. I'll have to tell my grandchildren that one. When I get some
grandchildren, that is. Sheesh, with five kids, you'd think that one day...


--
EZ
Traeger BBQ075 "Texas"
CharGriller Smokin Pro
Great Outdoors Smoky Mountain Wide Body
CharmGlow 3-burner All-Stainless Gas Grill
Weber Kettle One-Touch Silver 22-1/2"
Weber Kettle Smoky Joe Silver 14-1/2"

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)