"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.

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"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.