Comments on: Homemade Corned Beef

By: Bruce

Bruce — Sat, 17 Jul 2010 09:35:59 +0000

I am a organic dairy farmer and we raise all animals born on the farm. We sell certified organic beef and have been looking for a corned beef recipe to try. I will try this one, it sounds great. By the way we sell AND SHIP ORGANIC BEEF. E-mail me for pricing etc.
Bruce

By: Ellie

Ellie — Sun, 14 Mar 2010 00:25:12 +0000

WA…SA…BI

Found every thing but the saltpeter. My butcher recommended insta cure #1 as a replacement.

Brisket will be in the frig soon….will cook next Sunday. Can’t wait. Thanks.

By: chef mat

chef mat — Thu, 29 Oct 2009 05:36:28 +0000

I recommend using pink salt (sodium nitrite) instead. At my restaurant we make about 50-60lb of corned beef a week and I find that salt peter is too difficult to control. use about 3 wt oz. in this recipe and your corned beef will turn out a beautiful color.

By: Jason's BBQ Adventures

Jason's BBQ Adventures — Wed, 18 Mar 2009 20:53:47 +0000

Corned beef is wonderful, love the recipe. I generally by corned beef briskets and then smoke them to make pastrami. I might just have to corn it myself. If interested in the pastrami part check out:

http://bbq.adamsfamilyia.com/bbq/post/2008/08/23/How-to-make-pastrami.aspx

By: D

Thu, 12 Mar 2009 06:44:24 +0000

My Jewish stomach is growling.

By: Gera @ SweetsFoods

Gera @ SweetsFoods — Wed, 11 Mar 2009 21:07:21 +0000

I’m in!! homemade corned beef wow…better impossible in a delicious sandwich!!

By: The Hungry Mouse

The Hungry Mouse — Wed, 11 Mar 2009 20:55:53 +0000

Oh, sign me up! I’ve had homemade corned beef before and it’s deeeelicious. Yum!

+Jessie

By: Sherrie Belle

Sherrie Belle — Thu, 05 Mar 2009 17:44:54 +0000

I’ve been making my own corned beef for several years. It far surpasses the over processed counter meats thats sit in the case for weeks. Always looking for new recipes and I’ll try yours this year. I live in a small town in northern Wisconisn that’s primarily German, Swedish and Finnish folks, but St Pat’s Day is a huge event here. Every mom and pop tavern and restaurant features corned beef and cabbage on the 17th, planty of Killigans beer and a bountiful array of Irish wiskeys.

Bon Appetit
Sherrie Belle
Northwoods Gourmet

By: mike

mike — Sat, 20 Dec 2008 03:46:02 +0000

Thanks for reminding me that corned beef needs to be on my ever-expanding mental “need-to-make brisket list”. I’ve inserted it right after pastrami…

By: Fumi Matsubara

Fumi Matsubara — Thu, 18 Dec 2008 05:04:12 +0000

@FoodRenegade Like you, I am also in to eating wholesome food and not a fan of stuffing preservatives and unnecessary chemicals in to my body. However, I am not so sure if I can do gray colored corned beef. I need to give it a try though.

Curious, you mentioned to add a little more salt, how much are we talking about? I wonder if I maintain the same salt volume and keep the joint soaked in the brine longer.