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Richtee
03-04-2010, 03:23 PM
Project gets underway today. 4 packers to be trimmed and cured. Picts to follow.

Brine- 4 gallons water
18 grams Nitrite (Pink salt, or C#1)
2 cups Tenderquick
16 tablespoons pickling spice
4 tablespoons each powdered onion and garlic

Trying to limit salt in these... will taste brine after cooling, may add Kosher yet.

Simmered 2 gallons and added all ingredients, simmered another half hour. after cooling I added 2 more gallons cold water for the finished brine.


OK here's the 4 packers, 32 pounds total. HERE'S THE BEEF!

http://www.smoked-meat.com/forum/picture.php?albumid=72&pictureid=321

The first one trimmed up, point removed

http://www.smoked-meat.com/forum/picture.php?albumid=72&pictureid=322

Shot of point removal process... cutting along muscle seperating sinew/fat.

http://www.smoked-meat.com/forum/picture.php?albumid=72&pictureid=323

4.5 Lbs. burger fodder and a pretty big fat pile. oops..forgot to weigh trimmed meat...
http://www.smoked-meat.com/forum/picture.php?albumid=72&pictureid=324
BruceB
03-04-2010, 06:57 PM
Pics didn't work.
Richtee
03-04-2010, 08:40 PM
Hmm they do here.... anyone else?
Rich Parker
03-04-2010, 08:42 PM
I can't see any pics either.
Richtee
03-05-2010, 02:27 AM
Ahhh I know...I have them at another site, and this one won't allow that. OK...guess I'll get them to photobucket. Sigh.
Richtee
03-05-2010, 07:09 AM
Project gets underway today. 4 packers to be trimmed and cured. Picts to follow.

Brine- 4 gallons water
18 grams Nitrite (Pink salt, or C#1)
2 cups Tenderquick
16 tablespoons pickling spice
4 tablespoons each powdered onion and garlic

Trying to limit salt in these... will taste brine after cooling, may add Kosher yet.

Simmered 2 gallons and added all ingredients, simmered another half hour. after cooling I added 2 more gallons cold water for the finished brine.


OK here's the 4 packers, 32 pounds total. HERE'S THE BEEF!

http://i471.photobucket.com/albums/rr72/esalink/Corned%20beef%20project/0304000958.jpg

The first one trimmed up, point removed

http://i471.photobucket.com/albums/rr72/esalink/Corned%20beef%20project/0304001005.jpg

Shot of point removal process... cutting along muscle seperating sinew/fat.

http://i471.photobucket.com/albums/rr72/esalink/Corned%20beef%20project/0304001014.jpg

4.5 Lbs. burger fodder and a pretty big fat pile. oops..forgot to weigh trimmed meat...

http://i471.photobucket.com/albums/rr72/esalink/Corned%20beef%20project/0304001041.jpg
Rich Parker
03-05-2010, 07:51 AM
Nice! Can't wait to see the finished product.
Bbq Bubba
03-05-2010, 08:11 AM
Lookin good!

Wish i had time to do some myself!