Making Corned Beef From Scratch Issue

Post
beachsands
Junior Burger
2014/03/13 10:50:09
 
Hi All !
I have been corning my own beef briskets. Once in a while i run into brown spots in the middle of the flat pieces.
Not necessary round but usually about 1/2"-3/4" in diameter. I let my briskets sit in the brine fully submerged for 14-21 days.
I use Salt, and curing salt, brown sugar, etc in my brine.
Any one know what causes brown spots in the flats, only the flats. The thicker brisket section never has it.
~~Joel~~
 
bartl
Double Chili Cheeseburger
Re:Making Corned Beef From Scratch Issue 2014/03/13 14:26:04
Not sure, but when I was living in Amsterdam (NL), our butcher used to make corned beef to order for us, and it often contained those spots. We pretty much assumed those were places the pickling never quite reached.
 
Bart
pnwchef
Filet Mignon
Re:Making Corned Beef From Scratch Issue 2014/03/13 19:09:33
The brown spot could be located in a thicker part of the brisket. If you inject the cure solution into the brisket should solve the problem. If you do a good job injecting the brine/ cure you will not have to soak them as long. .......pnwc