Comments on: Homemade Corned Beef

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.

By: FoodRenegade

FoodRenegade — Tue, 16 Dec 2008 23:04:57 +0000

I’ve made corned beef without the saltpeter, and it’s really tasty. You add a little more actual salt (make sure it’s kosher sea salt and iodine-free), but otherwise it’s the same. It’s far healthier for you, and all those nourishing enzymes not killed by the salt peter really aid in the meat’s digestion.

By: Fumi Matsubara

Fumi Matsubara — Tue, 16 Sep 2008 21:30:50 +0000

@seosurvivor @Tyler Jordan @Organic Guy @Jewbacca

Thank you all for your kind words. You know we need to have a big St. Patty’s day celebration, shoot, why don’t I make a batch for Dan’s Halloween party?