I'm looking around online and I'm preparing to make some corned beef from scratch. I'm definiately going to get a brine with some extra flavors together. I am also hoping to post on here and get some pointers from people who have done this before. I'll get a flat brisquet and brine it from 3-7 days. Question 1: Is there a big difference between 3 days and 7? I'd think there's only so much a brine will do over time.
I don't know much about nitrates. To my understanding it will help keep the color and will preserve a certain flavor. I'm not against using them, but I wonder what color the beef would be otherwise. Question 2: To nitrate or not? Where would I buy pink salt or salt peter?
Question 3: I understand that I'll be braising the beef when it's time to cook. After it cooks for 3ish hours is there anything I can do with the liquid, or is it just disgarded like the brine?
I plan on getting about 10 pounds and hope to make corned beef and cabbage the first night and hopefully have lots of left-overs for reubens and hash. Question 4: Pastrami also sounds nice. Is there a good way to make pastrami from already cooked corned beef, or does that have to get baked? Should I be looking to portion this off separately before cooking any of the beef?
I don't know much about nitrates. To my understanding it will help keep the color and will preserve a certain flavor. I'm not against using them, but I wonder what color the beef would be otherwise. Question 2: To nitrate or not? Where would I buy pink salt or salt peter?
Question 3: I understand that I'll be braising the beef when it's time to cook. After it cooks for 3ish hours is there anything I can do with the liquid, or is it just disgarded like the brine?
I plan on getting about 10 pounds and hope to make corned beef and cabbage the first night and hopefully have lots of left-overs for reubens and hash. Question 4: Pastrami also sounds nice. Is there a good way to make pastrami from already cooked corned beef, or does that have to get baked? Should I be looking to portion this off separately before cooking any of the beef?
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