hallie-in-fla
Well-known member
texture and flavor. They recommend a typical brine of kosher salt, sugar and crushed garlic for 2 hrs. Just wondering if anyone has any comments or experience brining lamb.
Thanks -
Thanks -
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Has anyone tried brining a boneless leg of lamb? Cooks Illustr. says it really improves
- Thread starter hallie-in-fla
- Start date
hallie-in-fla
Well-known member
The article mentioned that you never brine beef, but with lamb, it tenderize the strong protein...
structure. And that's why I'm asking if anyone has tried this, because usually I just marinate lamb overnight with a garlic herb olive oil paste. I have had good results with CI recipes in the past so I am interested in the feedback from you guys.
structure. And that's why I'm asking if anyone has tried this, because usually I just marinate lamb overnight with a garlic herb olive oil paste. I have had good results with CI recipes in the past so I am interested in the feedback from you guys.
Yes--that is not brining--it is corning. That is what salt
does to beef proteins. And of course, that is not what I meant by funky. You use recipes to be able to predict the outcome. Corning is a good thing. Brining red meat does not yield tenderness and moistness as you expect to get when you brine poultry. it is a different procedure.
does to beef proteins. And of course, that is not what I meant by funky. You use recipes to be able to predict the outcome. Corning is a good thing. Brining red meat does not yield tenderness and moistness as you expect to get when you brine poultry. it is a different procedure.
REC: Beef Pastrami
I made this the first time just to prove to myself that it was possible to make decent pastrami at home. It was so good, I've been making it every year since!
* Exported from MasterCook II *
Beef Pastrami
Recipe By : Emeril
Serving Size : 8
Categories : Beef, Brisket,
Tried & True
Amount Measure Ingredient -- Preparation Method
2 Tablespoons Black Peppercorns
5 Teaspoons Dried Thyme
6 Bay Leaves -- crumbled
2 Teaspoons Whole Cloves
1/4 Cup Garlic -- minced
2 Teaspoons Whole Juniper Berries
6 Cups Water
3/4 Cup Light Brown Sugar
3/4 Cup Kosher Salt
4 Pounds Brisket
1/3 Cup Juniper Berries -- crushed
2/3 Cup Black Peppercorns -- crushed
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries. In a saucepan, over medium heat, combine water, brown sugar, and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the meat completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days. Preheat the smoker. Combine the crushed juniper berries and black pepper in a small bowl. Using the palm and heel of your hand, press 2/3 of the mixture into the brisket. Press remaining mixture into the other side of the brisket. Place brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Place the brisket in a large dutch oven, cover with water and place over medium heat. Bring liquid to a boil, reduce heat and simmer and cook for 2 hours. Remove from pan and cool completely. Slice thin and serve.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve on marble rye bread with horseradish mustard!
NOTES : I put the meat into a 2 gallon zip-lock bag and poured the brine in and sealed the bag. I then put the bag into a flat plastic container that has a lid. The plastic bag keeps the brine covering the meat, but I still turned it once a week.
You can't believe how good this was!
I made this the first time just to prove to myself that it was possible to make decent pastrami at home. It was so good, I've been making it every year since!
* Exported from MasterCook II *
Beef Pastrami
Recipe By : Emeril
Serving Size : 8
Categories : Beef, Brisket,
Tried & True
Amount Measure Ingredient -- Preparation Method
2 Tablespoons Black Peppercorns
5 Teaspoons Dried Thyme
6 Bay Leaves -- crumbled
2 Teaspoons Whole Cloves
1/4 Cup Garlic -- minced
2 Teaspoons Whole Juniper Berries
6 Cups Water
3/4 Cup Light Brown Sugar
3/4 Cup Kosher Salt
4 Pounds Brisket
1/3 Cup Juniper Berries -- crushed
2/3 Cup Black Peppercorns -- crushed
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries. In a saucepan, over medium heat, combine water, brown sugar, and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the meat completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days. Preheat the smoker. Combine the crushed juniper berries and black pepper in a small bowl. Using the palm and heel of your hand, press 2/3 of the mixture into the brisket. Press remaining mixture into the other side of the brisket. Place brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Place the brisket in a large dutch oven, cover with water and place over medium heat. Bring liquid to a boil, reduce heat and simmer and cook for 2 hours. Remove from pan and cool completely. Slice thin and serve.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve on marble rye bread with horseradish mustard!
NOTES : I put the meat into a 2 gallon zip-lock bag and poured the brine in and sealed the bag. I then put the bag into a flat plastic container that has a lid. The plastic bag keeps the brine covering the meat, but I still turned it once a week.
You can't believe how good this was!
Lamb? Tender lamb? I cannot imagine what brining would do...
to a wonderful lamb. That meat is so tender and the texture so nice that I think brining would be pointless. Or ruinous. I just did lamb kabobs this weekend and marinated them only for flavor enhancement. Melt-in-your-mouth.
to a wonderful lamb. That meat is so tender and the texture so nice that I think brining would be pointless. Or ruinous. I just did lamb kabobs this weekend and marinated them only for flavor enhancement. Melt-in-your-mouth.
I just did a quick search.....
using Google, to see if there might be info on a substitute for juniper berries, and didn't come up with anything useful.
Perhaps you could use another seed, like coriander, mixed with the pepper, or maybe grains of paradise, which is a north African pepper?
If you'd like, I could send you some, if ordering from an online source is not feasible.
Another possibility would be to just not use them at all. Maybe use half black and half white pepper?
You would just have your own unique version of pastrami!
using Google, to see if there might be info on a substitute for juniper berries, and didn't come up with anything useful.
Perhaps you could use another seed, like coriander, mixed with the pepper, or maybe grains of paradise, which is a north African pepper?
If you'd like, I could send you some, if ordering from an online source is not feasible.
Another possibility would be to just not use them at all. Maybe use half black and half white pepper?
You would just have your own unique version of pastrami!