March 10, 2018 at 2:17 pm
It appears that the beef is being cured on an _aluminum_ sheet pan. Is this OK? Usually such recipes call for a stainless or ceramic non-reactive container, or complete enclosure in a plastic bag.
March 12, 2018 at 8:48 pm
This pan is coated with a non-stick coating, so there is no reaction with any aluminum. Curing in an aluminum pan is not a great idea, but as there is no acid in the cure, it’s not that bad anyhow.
March 10, 2018 at 2:47 pm
Very nice. The only thing I would add for first-timers would be mention the stall at 165-175 and how long it may take to get through.
March 12, 2018 at 5:59 pm
Depending on how you cook your corned beef, the stall isn’t much of a problem. If you are simmering/boiling the corned beef, there is no evaporative cooling that will stall the beef temp. That only happens when the water exiting the beef is able to evaporate—hence the “Texas crutch” of wrapping the brisket to prevent evaporation. If the whole piece is submerged in water, there is no evaporation on the surface of the meat, and thus no stall. If you cook in on the oven or a smoker, you will stall hard, indeed!
Thanks for reading and happy cooking!
Claudia Butler says
March 10, 2018 at 2:52 pm
I’ve been making my corned beef this way for over 30 years, but I’ve always used Morton curing salt.My recipe does use 1/4 cup brown sugar, no kosher salt and 6 cloves of garlic. This year I’ve ordered #1 Prague Powder to use instead. It’s an unbelievably good recipe. I thought I might try a wet brine this year, but after seeing this recipe, I will stick to my tried and true with the new curing salt.
March 12, 2018 at 5:55 pm
Thanks for reading and I hope your beef turns out as well with the Prague as it did for years with the Morton’s!
Kristenza Hatch says
March 10, 2018 at 3:50 pm
Do you have source names for the pink salt?
Thanks for the history lesson and great instructions! One fir the history books, for sure!
March 13, 2018 at 3:28 pm
You can buy the pink salt from Amazon or many carno-centric websites. Some butcher shops sell it, as do some outdoor stores that have a heavy hunting focus.
March 10, 2018 at 3:52 pm
You should note that Prague#1 is NOT to eaten as is. It is toxic. It was dyed pink to distinguish it from table salt. That was before pink sea salt became available. So, label your container well and store it safely separate and well away from kids.
The site “Amazing Ribs” gives detailed instructions on the how to and science behind curing meats as well as cautions using various curing methods.
They teach wet-curing using either a non-reactive container or a zip bag which requires a lot less hassle than unwrapping and then re wrapping “your cure” on a metallic baking sheet. Done in a bag, you just flip it.
March 13, 2018 at 3:27 pm
You are correct and thank you for bringing it up! The curing salt should NOT be eaten on its own. That’s why it is pink, so that people don’t accidentally mistake it for regular salt. And yes, a bag is a great way to do this, if you have one that is big enough.
March 10, 2018 at 4:01 pm
One more note: the 7-10 day cure and long cook times are worth the wait. Firstly, most of the stuff you buy is not brisket. Trimmed brisket has none of the slimy marbling that “packaged corned beef” has.
Once you taste this, you’ll save the commercial stuff for company. Remember that this is a little to no air process. If you detect any off-smelling odors, do not chance it, and discard it all.
Lew Flader says
March 10, 2018 at 7:17 pm
Can I use a large zip lock bag for the curing process and just flip this.
March 12, 2018 at 2:41 pm
If you have a bag big enough, go for it!
John Lilienthal says
March 12, 2018 at 2:25 am
Too late for this year. Sounds very interesting & will give it a try next year.
March 12, 2018 at 4:56 pm
This is a great recipe! I skipped the nitrites (they’ve been linked to colon cancer and the doctor has ordered me off of them) and it was still very good (if you want pink add some beet juice).
And while I am a proud member of a Russian Jewish-Irish Catholic family, you’re story about corned beef is just wrong. Corned beef has been a staple of British Isles for centuries (where, sadly, very few Jewish family felt welcome) migrating to the British colonies. Corned beef begins in Britain (even the “corned” term is Welsh). The guess is that Jewish families took the aging corned beef and invented Pastrami, an act we are all deeply grateful for!
March 13, 2018 at 3:59 pm
The history of the American-Irish love of corned beef is murky at best! It was not well documented at the time. I Cannot disagree with you, but I would point to at least this article on the history of corned beef for reasons I said what I did.
March 15, 2018 at 10:50 am
If you don’t use nitrites then you would have to use a ton of salt and much longer time to “cure” it -risking the possibility of botulism. Otherwise you simply have beef- not corned beef.
March 14, 2018 at 4:14 am
The nice thing about curing your own is that you can enjoy corned beef and Pastrami year round.
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