Corned Beef question

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EdSails
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Re:Corned Beef question 2011/04/18 17:40:03 (permalink)
Michael Hoffman

Now I know that if I'm ever in California again I am abso------lutely going to have to go to Phillipe.

http://www.thedeliciouslife.com/philippe-original-mustard-made-me-hot/

 
Don't listen to her though.....take it from me. 
Order the cute baby animal.
#31
ann peeples
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Re:Corned Beef question 2011/04/18 17:58:01 (permalink)
Okay-not that I am jealous-You dont ever answer my obvious  answers, ctf.Okay-wont post my cooking techs. So sorry.
#32
chewingthefat
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Re:Corned Beef question 2011/04/18 18:09:41 (permalink)
annpeeples

Okay-not that I am jealous-You dont ever answer my obvious  answers, ctf.Okay-wont post my cooking techs. So sorry.

??? what do you mean ann?

#33
Michael Hoffman
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Re:Corned Beef question 2011/04/18 18:14:23 (permalink)
EdSails

Michael Hoffman

Now I know that if I'm ever in California again I am abso------lutely going to have to go to Phillipe.

http://www.thedeliciouslife.com/philippe-original-mustard-made-me-hot/


Don't listen to her though.....take it from me. 
Order the cute baby animal.

Oh, I would. I love good cute baby animal.

#34
chewingthefat
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Re:Corned Beef question 2011/04/18 18:16:30 (permalink)
annpeeples

I corned a  brisket once. Or rather two or 3. They were each 5-7lbs each. I used at least 5lbs of Penzeys-I happen to like more as then we dont have to spice later.. I even add a bay leaf or 2. I let it rest for 7 days.Absolutely fantastic corned beef-sandwiches included. Customers loved that they didnt have to add anything to the sandwiches. I served them "naked"-add whatever you wanted-swiss cheese, mustard, sauerkraut, thousand island, russian, onions, whatever.

ann, today I got 5 lbs. of Penzy's corned beef seasoning delivered, really I did, I'm going to try your method, 1 first, so if I screw it up, it doesn't cost me much. Will let all know, hopefully pics! Thanks!!
Tom

#35
ann peeples
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Re:Corned Beef question 2011/04/19 05:30:45 (permalink)
Dont worry about my replies-menopause.
#36
UncleVic
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Re:Corned Beef question 2011/04/19 07:37:24 (permalink)
Chewingthefat... Check out this forum (search corned beef):
http://forum.sausagemaking.org/
#37
david n
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Re:Corned Beef question 2011/04/19 09:54:24 (permalink)
Pastrami is smoked corned beef.
#38
chewingthefat
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Re:Corned Beef question 2011/04/19 12:00:12 (permalink)
UncleVic

Chewingthefat... Check out this forum (search corned beef):
http://forum.sausagemaking.org/

UncleVic, great resource, thanks!

#39
Food_Fan
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Re:Corned Beef question 2011/04/20 03:49:23 (permalink)
chewingthefat,
I though you might find this video interesting. It's of a woman using Food Network's Alton Brown's recipe for corned beef. 
  
The ingredient list scrolls by quickly so if anyone wants to copy it down use the "Pause" button on the lower left of the video screen to toggle pause and play.  
 

 
Back in 2009 I posted about how I made pastrami from store bought corned beef. I subsequently made another one from the triangular point of the brisket. I didn't like it because the point contains too much fat. I'm still stuck with one in the freezer but what do you want for $.99/lb.? When I smoke something else I guess I'll throw that on and scrape the meat from the fat and come out with something like pulled smoked corned beef.
 
http://www.roadfood.com/Forums/Pastrami-Home-Made-Smoked-Steamed-m498824.aspx
post edited by Food_Fan - 2011/04/20 03:56:06
#40
EdSails
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Re:Corned Beef question 2011/04/20 05:52:22 (permalink)
Food_Fan
Back in 2009 I posted about how I made pastrami from store bought corned beef. I subsequently made another one from the triangular point of the brisket. I didn't like it because the point contains too much fat. I'm still stuck with one in the freezer but what do you want for $.99/lb.? When I smoke something else I guess I'll throw that on and scrape the meat from the fat and come out with something like pulled smoked corned beef.

http://www.roadfood.com/Forums/Pastrami-Home-Made-Smoked-Steamed-m498824.aspx

 
Just looked at your link. It looks good. I did the same thing with a point cut a few weeks ago but it seemed lean enough. As you said in your post, the homemade pastrami is WAY superior. 
 
#41
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