Corning Your Own Beef - TIming
- Bada Bing Mar 13, 2013 11:12 AM
Today I noted the St. Paddy's day prepared corned beefs on sale and bought one as usual, but I also went over to the meat counter and had them give a nice point cut of brisket (I know, fattier, but flat cuts are sometimes leaner than I like apart from their fat cap).
Anyway, having never corned beef myself before, I'm now finding that reputable recipes range from 5 days in brine (Ruhlman) to 10 (Alton Brown). Even the short of that range leaves me too late for Paddy Day.
But I would like to hear what people here have experienced with corning beef and the timing of it all.
I've done 5 days and found it could have improved with a longer soak. The center of the beef was still gray, indicating that the pink salt didn't really reach the center.
That said, the flavor was still very good. I think if you don't mind a gray center and a milder cured flavor then it'll still be delicious.
I have always had excellent results with Julia Child's recipe; unfortunately, hers takes 2 weeks.
I would agree that 8-14 days would be my range.
Though I usually Corn Pork.
You could use the Brisket for Passover
I've always corned my own brisket with my mother's recipe. Her instructions say to soak in a crock for 36 hours. BUT, that's not refrigerated. I used to do mine that way for years, and found the hard way that over 36 hours makes it way too salty. Nowadays, I refrigerate it, and it takes a full week to cure.
I've made corned beef using a brine (Ruhlman) and using a dry rub (Morton Tender Quick).
The brine acts faster while the dry rub requires about 5 days per inch of thickness.
Both results were delicious. If you're in hurry, I suggest a brine.
I used a whole brisket - deckle (point) and flat, but I don't remember if I separated the two or corned the whole shebang.