"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 03-19-2011, 04:06 PM   #21
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
GW, if you look at some brine recipes for chicken and corning recipes for corned beef, you will see that have very similar salt to water ratios. There really isn't any more salt in a corned beef than a brined chicken, relatively speaking. Yet you never see anyone recommend soaking a brined chicken in fresh water to remove excess salt. That's why I was wondering about this. Even if you are smoking or grilling the corned beef, most recipes I came across all said to soak the beef to remove excess salt. You just don't find that for chicken. The only difference I could think of was the chicken goes right from the brine to the grill. The corned beef goes in a package for who knows how long.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-19-2011, 04:12 PM   #22
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by pacanis View Post
GW, if you look at some brine recipes for chicken and corning recipes for corned beef, you will see that have very similar salt to water ratios. There really isn't any more salt in a corned beef than a brined chicken, relatively speaking. Yet you never see anyone recommend soaking a brined chicken in fresh water to remove excess salt. That's why I was wondering about this. Even if you are smoking or grilling the corned beef, most recipes I came across all said to soak the beef to remove excess salt. You just don't find that for chicken. The only difference I could think of was the chicken goes right from the brine to the grill. The corned beef goes in a package for who knows how long.
Brining a chicken or turkey is only for a couple - 24 hours, they don't have the same brine contact time the Corned Beef does (5-7 days).
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 03-19-2011, 05:54 PM   #23
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks for confirming that, PF. That's exactly what I was getting at.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-19-2011, 09:07 PM   #24
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by pacanis View Post
Thanks for confirming that, PF. That's exactly what I was getting at.
Took me a minute to figure it out
__________________
PrincessFiona60 is offline   Reply With Quote
Old 03-19-2011, 09:14 PM   #25
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by PrincessFiona60 View Post
Took me a minute to figure it out
It just stands to reason that if something is going to be packed in its brine solution for how long it would need more than rinsed.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-19-2011, 09:32 PM   #26
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by pacanis View Post
It just stands to reason that if something is going to be packed in its brine solution for how long it would need more than rinsed.
But, but...that's logic...I can't use that!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 03-19-2011, 09:41 PM   #27
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by pacanis View Post
GW, if you look at some brine recipes for chicken and corning recipes for corned beef, you will see that have very similar salt to water ratios. There really isn't any more salt in a corned beef than a brined chicken, relatively speaking. Yet you never see anyone recommend soaking a brined chicken in fresh water to remove excess salt. That's why I was wondering about this. Even if you are smoking or grilling the corned beef, most recipes I came across all said to soak the beef to remove excess salt. You just don't find that for chicken. The only difference I could think of was the chicken goes right from the brine to the grill. The corned beef goes in a package for who knows how long.
Even if you corn the beef yourself, you should rinse it. When I have made corned beef, I didn't use any water. I just rubbed lots of salt and spices on the meat and put it in a bag in the fridge. Turn it and massage it every day for 8 days. After 2-3 days, the salt has drawn enough liquid out of the meat to make a brine.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
beef, brisket, kossher salt, pickling spice, recipe

Corned Beef Brisket Made my first ever corned beef from scratch. It was so easy that it was rediculous. I simply followed what appeared to be a good recipe and technique after googling "Corned Beef Recipe". I mixed kosher salt and sugar with water, brought it to a boil to dissolve the solids, and let it cool. I added about 3 tbs. pickling spice to the water, placed the brisket into a gallon size plastic zipper bag, Added the brine/spice mixture, and let it sit in the fridge at abotu 35'F. for 5 days. I took it out of the bag, washed it to remove excess salt and spices, put it into the slow cooker, covered with water, and let it go for the night, and the next work day. The flavor was much better than the store bought corned beef. I will be doing this again.:biggrin: It was sooooo tender and flavorful. Seeeeeeya; Goodweed of the North 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.