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Discussion Starter #1
Anyone else have their briskets corning for St. Patrick's day? There's still time.

Corned Beef
4-6lb brisket
5 Tbs Tender Quick
2 Tbs brown sugar
1Tbs pepper
1 tsp paprika
1 tsp ground bay leaves
1 tsp allspice
3 cloves chopped garlic

Mix all and rub into brisket. Place in plastic bag and let it sit in the fridge for 5 days per inch of meat. To cook, sprinkle with 2 TBs pickling spice, add water to cover, simmer on low til tender. (you can add red pepper flakes or whole dried red chilis)

I usually have to make this several times during the year, these are great on the smoker too (pastrami). :D
 

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Corned venison is MUCHMUCHMUCH better, none of that nasty fat! DB gave me a venison roast from his deer and I am under orders to fix corned venison for us, for next weekend. And Guiness stout, too.
 

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Celtic Pork Roll from County Mayo


1/4 cup Jew Pork

1/2 cup kosher butter

1/8 cup sugar

3 bowls of lightly stirred lard


cook for 4 hrs at 500 degress.

season to taste


And you have Jew Pork Roll's ( I know it sounds racialist and all but like the JewFish delicacy, it's a hereditary name from county Mayo)
 

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Is it spring break already? I thought we agreed to keep the pre-schoolers locked up for the season.
 

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"1/4 cup Jew Pork "


What exactly is Jew Pork, Franklin?
 

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This corned beef recipe sounds great. I am confused about how long to leave it in the fridge. Five days per inch if it is 6 inches that is 30 days. Won't it go bad?
 

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Dawndra-
Franklin Philly is one of our newest trolls here. Judging by the websites he has referenced in other posts, I suspect he likes his haircut as high and tight as they come.
 
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Gayle, I never tried venison this way but I use boneless, no fat round roast about 2" thick.
 

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Discussion Starter #12
Josephine66 said:
This corned beef recipe sounds great. I am confused about how long to leave it in the fridge. Five days per inch if it is 6 inches that is 30 days. Won't it go bad?

Hi Josephine! I've never used a brisket that thick!! That would take forever! :haha: The briskets I use are about 2 inches, I think they are called the "flat". When I do smoke a large whole brisket, I like to cut the top layer off of the thick end so that it will cook in the same amount of time....I think this would work just fine for brining a large one. I've never brined one for more than 9 or 10 days. :)

Gayle, you are so right, corned venison is awesome! :D

Franklin, I think you are on the wrong board....this is a homesteading forum. We're here to share ideas about country living.
 
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