bart wrote:

> Hi all,
> I was looking up recipes to make my own salt beef (attempting to clone
> a jiggs dinner), but they all seem to use brisket or "silverside"
> beef.
> I can't find any brisket on sale right now, sooo..I was wondering
> if one could use any cut of beef for brining (ie: round or sirloin
> tip roast)?
> Thanks in advance!
> B
>

Brisket is only one option for making cured beef. There
are many recipes and personal preference is a big
factor.

Personally I prefer more marbled cuts for something
that will end up cooked. Chuck, sirloin tip, and
plate can all be used. I especially like plate for
"beef bacon".

For dry cured beef, I prefer leaner cuts like round.

--
Reg

Reg wrote:
> Personally I prefer more marbled cuts for something
> that will end up cooked. Chuck, sirloin tip, and
> plate can all be used. I especially like plate for
> "beef bacon".

I'd be interested in how you make the "beef bacon", if you would not
mind posting it. I current take thin strips of beef, marinate them
in soy sauce and liquid smoke, and dry them until they bend, but do not
snap at 55C. (about 160F).

The best batch was made from store bought already cooked corned beef.

> For dry cured beef, I prefer leaner cuts like round.

If you are not going to keep it in a freezer, it's a must. Too much fat
and it will go rancid.

Geoff.


--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 IL Fax: 972-2-648-1443 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/

Geoffrey S. Mendelson wrote:

> Reg wrote:
>
>>Personally I prefer more marbled cuts for something
>>that will end up cooked. Chuck, sirloin tip, and
>>plate can all be used. I especially like plate for
>>"beef bacon".
>
>
> I'd be interested in how you make the "beef bacon", if you would not
> mind posting it.

Beef Bacon

10 lbs beef plate
5 q water
10 T salt
1/4 C prague #1
1/2 C minced garlic
1/2 C sugar
1/4 C pickling spice
One or two chopped dried new mexico chiles

Mix all ingredients until fully dissolved. Add meat to brine
and soak under refrigeration for 8 days, turning at least
once.

Remove from brine and rinse thoroughly. Put into warm
smoker until surface dries fully. Raise smoker temperature
to 180 F and smoke until meat reaches 140 F internal.
I keep it refrigerated.

It can also be dried after smoking. I make a semi-dry version
that takes about 10-14 hung in a refrigerator.

> I current take thin strips of beef, marinate them
> in soy sauce and liquid smoke, and dry them until they bend, but do not
> snap at 55C. (about 160F).
>
> The best batch was made from store bought already cooked corned beef.
>

That sounds good. More like beef jerky.

--
Reg

Reg wrote:
> Beef Bacon

..... Thanks, I appreciate it.

Geoff.
>> The best batch was made from store bought already cooked corned beef.

> That sounds good. More like beef jerky.

Well, no matter what it really is, it tastes good fried with eggs.

Geoff.


--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 IL Fax: 972-2-648-1443 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/