try this instead of the Bruce Aidells recipe I've used in the past. Looks good.http://www.epicurious.com/recipes/food/views/241623
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Homemade Irish Corned Beef and Vegetables from Epi. Anyone interested in corning a brisket? I may
- Thread starter curious1
- Start date
richard-in-cincy
Well-known member
May I suggest Penzey's Pickling Spice blend. It is the best I've ever used.
karenupstateny
Active member
I saw this too & was wondering on the color preservative?
Does anyone have a thought on this? It seems silly to buy some for one meal/year, but I will say that despite its tastiness last year (I did a dry brined brisket) the "gray" color was a little disconcerting! Is the stuff available in grocery stores? I've never looked for it.
Does anyone have a thought on this? It seems silly to buy some for one meal/year, but I will say that despite its tastiness last year (I did a dry brined brisket) the "gray" color was a little disconcerting! Is the stuff available in grocery stores? I've never looked for it.
Did you do the dry-brined one from CI? I've never used the Insta-cure or salt peter, but
the gray color doesn't bother me. I don't know if it's available in grocery stores or not. Probably a regional thing, if there's a demand they carry it.
After a bit of googling,I think it would be available from a place that processes deer meat or makes sausage.
the gray color doesn't bother me. I don't know if it's available in grocery stores or not. Probably a regional thing, if there's a demand they carry it.
After a bit of googling,I think it would be available from a place that processes deer meat or makes sausage.
Karen, I have TenderQuick, if you want some....
I will send it to you!
I bought it specifically to corn beef. I have not used it since, but not because it was not good, just because I haven't cured any beef!
Let me know.
BTW, I have Penzey's pickling spice, if you need any!
I will send it to you!
I bought it specifically to corn beef. I have not used it since, but not because it was not good, just because I haven't cured any beef!
Let me know.
BTW, I have Penzey's pickling spice, if you need any!
karenupstateny
Active member
Curious, I think I did the CI one; Mom- I'll take you up on that!
I'll have to search around to see what I used last year- I liked it well enough, but want to compare to the liquid version of brine. Not sure how well the comparision will be 1 year apart though!
What is the tender quick? if it is a funny combo of chemicals, I might pass, but if it might be found in nature... smileys/smile.gif Sounds like the Penzey's pickling spice is the way to go! will call soon... off to work (Sunday!) shortly.
I'll have to search around to see what I used last year- I liked it well enough, but want to compare to the liquid version of brine. Not sure how well the comparision will be 1 year apart though!
What is the tender quick? if it is a funny combo of chemicals, I might pass, but if it might be found in nature... smileys/smile.gif Sounds like the Penzey's pickling spice is the way to go! will call soon... off to work (Sunday!) shortly.