Purchased a seasoned corned beef, and cooked it as per Shelodn's recipe.

Very tasty and moist; but half of the servings were very full of fat.

I'm wondering if the "thin" cuts I made were too thick (about 1/4 inch.)

Perhaps if I sliced it with a pro slicer, I would of gotten a product
with better rendition?

Ate it with veggies and it was delicious; but the fat was overwhelming.

I would like to repeat the recipe, but with a cut with less fat.

Regards,

Richard

"Richard Periut" > wrote in message
...
> Purchased a seasoned corned beef, and cooked it as per Shelodn's recipe.
> Very tasty and moist; but half of the servings were very full of fat.
> I would like to repeat the recipe, but with a cut with less fat.

Why not make your own? If you go to your butcher you can get a beef brisket
of just the size you want. You can trim off as much fat as you like. It's
not difficult to corn a brisket. It just takes time - 7 to 10 days. I've got
a great recipe for dry curing that makes the most amazing corned beef you'll
ever have tasted. Am happy to share it if you like.

RobertE

"Richard Periut" > wrote in message
...
> Purchased a seasoned corned beef, and cooked it as per Shelodn's recipe.
> Very tasty and moist; but half of the servings were very full of fat.
> I would like to repeat the recipe, but with a cut with less fat.

Why not make your own? If you go to your butcher you can get a beef brisket
of just the size you want. You can trim off as much fat as you like. It's
not difficult to corn a brisket. It just takes time - 7 to 10 days. I've got
a great recipe for dry curing that makes the most amazing corned beef you'll
ever have tasted. Am happy to share it if you like.

RobertE

RobertE wrote:
> "Richard Periut" > wrote in message
> ...
>
>>Purchased a seasoned corned beef, and cooked it as per Shelodn's recipe.
>>Very tasty and moist; but half of the servings were very full of fat.
>>I would like to repeat the recipe, but with a cut with less fat.
>
>
> Why not make your own? If you go to your butcher you can get a beef brisket
> of just the size you want. You can trim off as much fat as you like. It's
> not difficult to corn a brisket. It just takes time - 7 to 10 days. I've got
> a great recipe for dry curing that makes the most amazing corned beef you'll
> ever have tasted. Am happy to share it if you like.
>
> RobertE
>
>
I would very much appreciate that.

You can post it here or e-mail it to me.

TIA,

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

RobertE wrote:
> "Richard Periut" > wrote in message
> ...
>
>>Purchased a seasoned corned beef, and cooked it as per Shelodn's recipe.
>>Very tasty and moist; but half of the servings were very full of fat.
>>I would like to repeat the recipe, but with a cut with less fat.
>
>
> Why not make your own? If you go to your butcher you can get a beef brisket
> of just the size you want. You can trim off as much fat as you like. It's
> not difficult to corn a brisket. It just takes time - 7 to 10 days. I've got
> a great recipe for dry curing that makes the most amazing corned beef you'll
> ever have tasted. Am happy to share it if you like.
>
> RobertE
>
>
I would very much appreciate that.

You can post it here or e-mail it to me.

TIA,

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

"RobertE" > wrote in
:

>
> "Richard Periut" > wrote in message
> ...
>> Purchased a seasoned corned beef, and cooked it as per Shelodn's
>> recipe. Very tasty and moist; but half of the servings were very full
>> of fat. I would like to repeat the recipe, but with a cut with less
>> fat.
>
> Why not make your own? If you go to your butcher you can get a beef
> brisket of just the size you want. You can trim off as much fat as you
> like. It's not difficult to corn a brisket. It just takes time - 7 to
> 10 days. I've got a great recipe for dry curing that makes the most
> amazing corned beef you'll ever have tasted. Am happy to share it if
> you like.
>
> RobertE
>
>

Oh, do please post it here! I have made corned beef before, but not with
a dry cure. I'd love to try it.

TIA
Wayne

"RobertE" > wrote in
:

>
> "Richard Periut" > wrote in message
> ...
>> Purchased a seasoned corned beef, and cooked it as per Shelodn's
>> recipe. Very tasty and moist; but half of the servings were very full
>> of fat. I would like to repeat the recipe, but with a cut with less
>> fat.
>
> Why not make your own? If you go to your butcher you can get a beef
> brisket of just the size you want. You can trim off as much fat as you
> like. It's not difficult to corn a brisket. It just takes time - 7 to
> 10 days. I've got a great recipe for dry curing that makes the most
> amazing corned beef you'll ever have tasted. Am happy to share it if
> you like.
>
> RobertE
>
>

Oh, do please post it here! I have made corned beef before, but not with
a dry cure. I'd love to try it.

TIA
Wayne

(RobertE)

(RobertE)

"Richard Periut" > wrote in message
...
> Purchased a seasoned corned beef, and cooked it as per Shelodn's recipe.
>
> Very tasty and moist; but half of the servings were very full of fat.
>
> I'm wondering if the "thin" cuts I made were too thick (about 1/4 inch.)
>

No matter how you slice it, the fat will still be there. It is the nature
of the meat. Some parts are fattier than others. Whole brisket has two
parts. Two muscles overlap. The flat portion has a thick fat cap that can
be trimmed down a lot. The point (deckle) has a lot of fat in it that
cannot be trimmed. It may not be the healthiest portion, but it is the most
tender and the tastiest.

I buy whole briskets and corn them, then make pastrami. I usually trim it
back as best I can before curing. I then separate the parts after smoking
to reduce the fat even more. Served hot, the 1/4" slice is OK. Served cold,
I cut it thinner.
Ed

http://pages.cthome.net/edhome

"Richard Periut" > wrote in message
...
> Purchased a seasoned corned beef, and cooked it as per Shelodn's recipe.
>
> Very tasty and moist; but half of the servings were very full of fat.
>
> I'm wondering if the "thin" cuts I made were too thick (about 1/4 inch.)
>

No matter how you slice it, the fat will still be there. It is the nature
of the meat. Some parts are fattier than others. Whole brisket has two
parts. Two muscles overlap. The flat portion has a thick fat cap that can
be trimmed down a lot. The point (deckle) has a lot of fat in it that
cannot be trimmed. It may not be the healthiest portion, but it is the most
tender and the tastiest.

I buy whole briskets and corn them, then make pastrami. I usually trim it
back as best I can before curing. I then separate the parts after smoking
to reduce the fat even more. Served hot, the 1/4" slice is OK. Served cold,
I cut it thinner.
Ed

http://pages.cthome.net/edhome

"Richard Periut" > wrote in message
...
> RobertE wrote:
> > I've got a great recipe for dry curing that makes the most amazing
> > corned beef you'll ever have tasted. Am happy to share it if you like.

> I would very much appreciate that.

This is really the ticket. I lifted it from some website or other a few
years ago. It produces a very intensely flavoured meat which some of my
friends find too rich. I cook it very slowly in
slightly-less-than-simmering water for several hours. The only precaution
is that it really makes your fridge stink/smell fantastic, depending on your
point of view.

Hope you folks enjoy it as much as I do.

Dry Cure
~~~~~~~~
The Rub:
1/2 c kosher (coarse) salt
2 Tbl brown sugar
1 Tbl black peppercorns, cracked
1 Tbl dried thyme
1/2 Tbl paprika
1/2 Tbl pickling spice
2 cloves garlic, peeled and sliced
2 bay leaves
1 fresh beef brisket (4 to 6 pounds), preferably point cut, trimmed of
excess fat, patted dry

Preparation:
Mix salt and seasonings in small bowl.

Rub each side evenly with salt mixture, working the mixture well into the
meat. Place in 2-gallon-size ziplock bag, forcing out as much air as
possible.

Place in pan large enough to hold it (a roasting tin works well), cover
with second, similar size pan, and weight with two bricks or heavy cans of
similar weight.

Refrigerate 7 to 10 days, turning once a day.

"Richard Periut" > wrote in message
...
> RobertE wrote:
> > I've got a great recipe for dry curing that makes the most amazing
> > corned beef you'll ever have tasted. Am happy to share it if you like.

> I would very much appreciate that.

This is really the ticket. I lifted it from some website or other a few
years ago. It produces a very intensely flavoured meat which some of my
friends find too rich. I cook it very slowly in
slightly-less-than-simmering water for several hours. The only precaution
is that it really makes your fridge stink/smell fantastic, depending on your
point of view.

Hope you folks enjoy it as much as I do.

Dry Cure
~~~~~~~~
The Rub:
1/2 c kosher (coarse) salt
2 Tbl brown sugar
1 Tbl black peppercorns, cracked
1 Tbl dried thyme
1/2 Tbl paprika
1/2 Tbl pickling spice
2 cloves garlic, peeled and sliced
2 bay leaves
1 fresh beef brisket (4 to 6 pounds), preferably point cut, trimmed of
excess fat, patted dry

Preparation:
Mix salt and seasonings in small bowl.

Rub each side evenly with salt mixture, working the mixture well into the
meat. Place in 2-gallon-size ziplock bag, forcing out as much air as
possible.

Place in pan large enough to hold it (a roasting tin works well), cover
with second, similar size pan, and weight with two bricks or heavy cans of
similar weight.

Refrigerate 7 to 10 days, turning once a day.

RobertE wrote:
> "Richard Periut" > wrote in message
> ...
>
>>RobertE wrote:
>>
>>>I've got a great recipe for dry curing that makes the most amazing
>>>corned beef you'll ever have tasted. Am happy to share it if you like.
>
>
>>I would very much appreciate that.
>
>
> This is really the ticket. I lifted it from some website or other a few
> years ago. It produces a very intensely flavoured meat which some of my
> friends find too rich. I cook it very slowly in
> slightly-less-than-simmering water for several hours. The only precaution
> is that it really makes your fridge stink/smell fantastic, depending on your
> point of view.
>
> Hope you folks enjoy it as much as I do.
>
> Dry Cure
> ~~~~~~~~
> The Rub:
> 1/2 c kosher (coarse) salt
> 2 Tbl brown sugar
> 1 Tbl black peppercorns, cracked
> 1 Tbl dried thyme
> 1/2 Tbl paprika
> 1/2 Tbl pickling spice
> 2 cloves garlic, peeled and sliced
> 2 bay leaves
> 1 fresh beef brisket (4 to 6 pounds), preferably point cut, trimmed of
> excess fat, patted dry
>
> Preparation:
> Mix salt and seasonings in small bowl.
>
> Rub each side evenly with salt mixture, working the mixture well into the
> meat. Place in 2-gallon-size ziplock bag, forcing out as much air as
> possible.
>
> Place in pan large enough to hold it (a roasting tin works well), cover
> with second, similar size pan, and weight with two bricks or heavy cans of
> similar weight.
>
> Refrigerate 7 to 10 days, turning once a day.
>
>
Thank you Robert, and thanks for the other people that left feedback.

I'll try the recipe when I see some nice brisket and obtain picking spices.

Regards,

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

RobertE wrote:
> "Richard Periut" > wrote in message
> ...
>
>>RobertE wrote:
>>
>>>I've got a great recipe for dry curing that makes the most amazing
>>>corned beef you'll ever have tasted. Am happy to share it if you like.
>
>
>>I would very much appreciate that.
>
>
> This is really the ticket. I lifted it from some website or other a few
> years ago. It produces a very intensely flavoured meat which some of my
> friends find too rich. I cook it very slowly in
> slightly-less-than-simmering water for several hours. The only precaution
> is that it really makes your fridge stink/smell fantastic, depending on your
> point of view.
>
> Hope you folks enjoy it as much as I do.
>
> Dry Cure
> ~~~~~~~~
> The Rub:
> 1/2 c kosher (coarse) salt
> 2 Tbl brown sugar
> 1 Tbl black peppercorns, cracked
> 1 Tbl dried thyme
> 1/2 Tbl paprika
> 1/2 Tbl pickling spice
> 2 cloves garlic, peeled and sliced
> 2 bay leaves
> 1 fresh beef brisket (4 to 6 pounds), preferably point cut, trimmed of
> excess fat, patted dry
>
> Preparation:
> Mix salt and seasonings in small bowl.
>
> Rub each side evenly with salt mixture, working the mixture well into the
> meat. Place in 2-gallon-size ziplock bag, forcing out as much air as
> possible.
>
> Place in pan large enough to hold it (a roasting tin works well), cover
> with second, similar size pan, and weight with two bricks or heavy cans of
> similar weight.
>
> Refrigerate 7 to 10 days, turning once a day.
>
>
Thank you Robert, and thanks for the other people that left feedback.

I'll try the recipe when I see some nice brisket and obtain picking spices.

Regards,

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

"RobertE" > wrote in
:

>
> "Richard Periut" > wrote in message
> ...
>> RobertE wrote:
>> > I've got a great recipe for dry curing that makes the most amazing
>> > corned beef you'll ever have tasted. Am happy to share it if you
>> > like.
>
>> I would very much appreciate that.
>
> This is really the ticket. I lifted it from some website or other a
> few years ago. It produces a very intensely flavoured meat which some
> of my friends find too rich. I cook it very slowly in
> slightly-less-than-simmering water for several hours. The only
> precaution is that it really makes your fridge stink/smell fantastic,
> depending on your point of view.
>
> Hope you folks enjoy it as much as I do.
>
> Dry Cure
> ~~~~~~~~
> The Rub:
> 1/2 c kosher (coarse) salt
> 2 Tbl brown sugar
> 1 Tbl black peppercorns, cracked
> 1 Tbl dried thyme
> 1/2 Tbl paprika
> 1/2 Tbl pickling spice
> 2 cloves garlic, peeled and sliced
> 2 bay leaves
> 1 fresh beef brisket (4 to 6 pounds), preferably point cut, trimmed
> of
> excess fat, patted dry
>
> Preparation:
> Mix salt and seasonings in small bowl.
>
> Rub each side evenly with salt mixture, working the mixture well into
> the
> meat. Place in 2-gallon-size ziplock bag, forcing out as much air as
> possible.
>
> Place in pan large enough to hold it (a roasting tin works well),
> cover
> with second, similar size pan, and weight with two bricks or heavy
> cans of similar weight.
>
> Refrigerate 7 to 10 days, turning once a day.
>
>
>

Thank you, Robert!!!

Wayne

"RobertE" > wrote in
:

>
> "Richard Periut" > wrote in message
> ...
>> RobertE wrote:
>> > I've got a great recipe for dry curing that makes the most amazing
>> > corned beef you'll ever have tasted. Am happy to share it if you
>> > like.
>
>> I would very much appreciate that.
>
> This is really the ticket. I lifted it from some website or other a
> few years ago. It produces a very intensely flavoured meat which some
> of my friends find too rich. I cook it very slowly in
> slightly-less-than-simmering water for several hours. The only
> precaution is that it really makes your fridge stink/smell fantastic,
> depending on your point of view.
>
> Hope you folks enjoy it as much as I do.
>
> Dry Cure
> ~~~~~~~~
> The Rub:
> 1/2 c kosher (coarse) salt
> 2 Tbl brown sugar
> 1 Tbl black peppercorns, cracked
> 1 Tbl dried thyme
> 1/2 Tbl paprika
> 1/2 Tbl pickling spice
> 2 cloves garlic, peeled and sliced
> 2 bay leaves
> 1 fresh beef brisket (4 to 6 pounds), preferably point cut, trimmed
> of
> excess fat, patted dry
>
> Preparation:
> Mix salt and seasonings in small bowl.
>
> Rub each side evenly with salt mixture, working the mixture well into
> the
> meat. Place in 2-gallon-size ziplock bag, forcing out as much air as
> possible.
>
> Place in pan large enough to hold it (a roasting tin works well),
> cover
> with second, similar size pan, and weight with two bricks or heavy
> cans of similar weight.
>
> Refrigerate 7 to 10 days, turning once a day.
>
>
>

Thank you, Robert!!!

Wayne