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.

"Ed Pawlowski" wrote in message
...



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.

==

Thanks, I have saved that. We can't get Prague powder. I have Prontocure.
I explained what it is in another post about corned beef.

On 3/12/2018 5:27 PM, Ophelia wrote:
> Thanks, I have saved that.Â* We can't get Prague powder. I have
> Prontocure. I explained what it is in another post about corned beef.
>
Prague powder #1 is now available on AmazonUK.

"S Viemeister" wrote in message ...

On 3/12/2018 5:27 PM, Ophelia wrote:
> Thanks, I have saved that. We can't get Prague powder. I have Prontocure.
> I explained what it is in another post about corned beef.
>
Prague powder #1 is now available on AmazonUK.

==

Ahh thanks Is it very different to Prontocure? I have a great big bag of
that so I am not sure I want to buy something else.

On 3/13/2018 4:23 AM, Ophelia wrote:
> "S Viemeister"Â* wrote in message ...
> On 3/12/2018 5:27 PM, Ophelia wrote:
>> Thanks, I have saved that.Â* We can't get Prague powder. I have
>> Prontocure.
>> I explained what it is in another post about corned beef.
>>
> Prague powder #1 is now available on AmazonUK.
>
> ==
>
> Ahh thanksÂ* Is it very different to Prontocure?Â* I have a great big
> bag of
> that so I am not sure I want to buy something else.

I'm not sure, but I _think_ Prontocure is more like Prague powder #2.

"S Viemeister" wrote in message ...

On 3/13/2018 4:23 AM, Ophelia wrote:
> "S Viemeister" wrote in message ...
> On 3/12/2018 5:27 PM, Ophelia wrote:
>> Thanks, I have saved that. We can't get Prague powder. I have
>> Prontocure.
>> I explained what it is in another post about corned beef.
>>
> Prague powder #1 is now available on AmazonUK.
>
> ==
>
> Ahh thanks Is it very different to Prontocure? I have a great big
> bag of
> that so I am not sure I want to buy something else.

I'm not sure, but I _think_ Prontocure is more like Prague powder #2.

==

What is the difference between 1 and 2?

On Tue, 13 Mar 2018 07:41:49 -0400, S Viemeister
> wrote:

>On 3/13/2018 4:23 AM, Ophelia wrote:
>> "S Viemeister"* wrote in message ...
>> On 3/12/2018 5:27 PM, Ophelia wrote:
>>> Thanks, I have saved that.* We can't get Prague powder. I have
>>> Prontocure.
>>> I explained what it is in another post about corned beef.
>>>
>> Prague powder #1 is now available on AmazonUK.
>>
>> ==
>>
>> Ahh thanks* Is it very different to Prontocure?* I have a great big
>> bag of
>> that so I am not sure I want to buy something else.
>
>I'm not sure, but I _think_ Prontocure is more like Prague powder #2.

ProntoCure is 99.4% salt, and .6% Sodium Nitrite.

PP#2 is over 5% Sodium Nitrite and over 4% Sodium Nitrate.
It is designed for UNCOOKED cured meats, like sausages.

On 3/12/2018 5:27 PM, Ophelia wrote:
>

>
> ==
>
> Thanks, I have saved that.Â* We can't get Prague powder. I have
> Prontocure. I explained what it is in another post about corned beef.
>
>

Probably the same thing under a different name. Instacure,Speedcure are
others.

On Mon, 12 Mar 2018 19:58:24 -0400, Ed Pawlowski > wrote:

>On 3/12/2018 5:27 PM, Ophelia wrote:
>>
>
>>
>> ==
>>
>> Thanks, I have saved that.* We can't get Prague powder. I have
>> Prontocure. I explained what it is in another post about corned beef.
>>
>>
>
>Probably the same thing under a different name. Instacure,Speedcure are
>others.

The critical ingredient to prevent greying is
the sodium nitrite.