Comments on: Homemade Corned Beef

By: David Straney

David Straney — Sun, 10 Apr 2011 13:40:49 +0000

Thanks for the response, Michael. I checked a number of sources of information regarding the use of pink salt – commercial and governmental. Most recommend 4 ounces per 100 lbs of meat. A couple recommended no more than 5 ounces. I’ll be interested in seeing the outcome of your research. In the meantime, I’ll stick with my ratio.

By: David Leite

David Leite — Thu, 07 Apr 2011 01:44:13 +0000

You got it, Sue. When should I come over?

By: sue

sue — Wed, 06 Apr 2011 22:49:24 +0000

David, no need to be scared, you’re not eating it, I am…Beef looked really anemic, something I would never buy at the store. Threw it in the pot, with the thought what take out will be tonights dinner. Well lo and behold, it turned a beautiful red and tasted just like corned beef. This will be a regular dinner at my house, no longer just a treat. Oh by the way, David you are invited for dinner, if you dare. Turning the broth into soup now. Rubin sandwiches and soup for lunch, see you at noon. Thank you for sharing this recipe

By: David Leite

David Leite — Wed, 06 Apr 2011 19:45:33 +0000

Sue, you’re scaring me….

By: sue

sue — Wed, 06 Apr 2011 19:07:16 +0000

The anemic meat is in the pot.

By: sue

sue — Tue, 05 Apr 2011 21:40:49 +0000

I looked at my meat today, looks anemic, I will cook it tomorrow.

By: ruhlman

ruhlman — Mon, 04 Apr 2011 17:52:41 +0000

We’re reevaluating pink salt levels for the new book so can’t answer specifically. that’s brian’s recipe. the govt recommended level of nitrite in a product is 200 parts per million, so if you’re good at math, figure out 200 ppm for the weight of the brine and meat combined. don’t forget also that it’s simmered, which leaches out salt. also, nitrite converts to nitrous oxide so I’m not sure how much nitrite you’re getting in final product. trying to research this now!

By: David Leite

David Leite — Sat, 02 Apr 2011 21:41:13 +0000

Thanks, David. I’ll ping Michael and try to get him back here.

By: David Straney

David Straney — Sat, 02 Apr 2011 16:52:29 +0000

The corned beef recipe in Charcuterie was the one of first ones I tried when I purchased the book a few years ago. I’ve since repeated the process many times, occasionally with a few tweaks of my own, but nothing major. I’ve corned the beef to cook and serve on it’s own, or as a step en route to pastrami. The results have been nothing less than excellent.

That said, I do have one issue with the recipe – The amount of pink salt called for. I buy most of my curing supplies from http://www.butcher-packer.com which, if I recall correctly, is recommended as a source in the book. Their web site and the packaging clearly state that 4 ounces of the pink salt will cure 100 pounds of meat. The recipe calls for 1 ounce (5 teaspoons), or enough to cure 25 pounds of meat. My adjustment for a 5 pound brisket is to use 1 teaspoon, and have never had a problem with the finished product.

If Michael is still following this, I would be interested in his comments on this matter.

By: David Leite

David Leite — Fri, 01 Apr 2011 20:19:47 +0000

Sue, tell us how it turns out.