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#1
03-04-2010, 02:23 PM
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St Patty's Corned Beef
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! The first one trimmed up, point removed Shot of point removal process... cutting along muscle seperating sinew/fat. 4.5 Lbs. burger fodder and a pretty big fat pile. oops..forgot to weigh trimmed meat...
__________________
Check out The Mad Hunky and products at www.madhunkymeats.com 
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#2
03-04-2010, 05:57 PM
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Pics didn't work.
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Bruce Good Talkin' With You Secretary, Great Lakes BBQ Association R.S.S. BBQ Team-Sponsored by Bars Leaks/Rislone KCBS/CBJ #55356 22 1/2" WSM, 2 18 1/2 " WSM's, 22 1/2" Weber Kettle
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#3
03-04-2010, 07:40 PM
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Hmm they do here.... anyone else?
__________________
Check out The Mad Hunky and products at www.madhunkymeats.com
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#4
03-04-2010, 07:42 PM
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I can't see any pics either.
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#5
03-05-2010, 01:27 AM
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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.
__________________
Check out The Mad Hunky and products at www.madhunkymeats.com
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#6
03-05-2010, 06:09 AM
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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!  The first one trimmed up, point removed  Shot of point removal process... cutting along muscle seperating sinew/fat.  4.5 Lbs. burger fodder and a pretty big fat pile. oops..forgot to weigh trimmed meat... 
__________________
Check out The Mad Hunky and products at www.madhunkymeats.com
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#7
03-05-2010, 06:51 AM
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Nice! Can't wait to see the finished product.
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WSM, UDS Version 2.0.1.0, and 20 x 42 Klose
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#8
03-05-2010, 07:11 AM
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Lookin good!
Wish i had time to do some myself!
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Bubba Pitmaster-Lockharts BBQ of Royal Oak Rubbed,Smoked, and Sauced BBQ Team sponsored by Barsleaks/Rislone & Chief brisket slicer http://www.rssbbq.com www.greatlakesbbqsupply.com Official Backwoods Distributor Founder, Michigan Drum Corps RSS Roadside BBQ & Catering Treasurer for the GLBBQA
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