St Patty's Day Corned Beef

Sausage making and curing meats.

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egghead
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St Patty's Day Corned Beef

Postby egghead » Thu Mar 17, 2016 7:32 pm

Brined a 4-1/2 lb. flat for 9 days in a Foodsaver bag
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Into a pot with additional pickling spice, a carrot, onion, and celery then covered with water. Brought to a boil then reduced to a slow simmer until the flat reached 180 over the next two hours.
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Double wrapped in foil and into a 200 degree oven. It probed fairly well after 7 hours. Bumped the oven temp to 250 and probed once more after another hour and a half. Probed like butta.
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Need to do this more often
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Will be going the BGE in a day or two for pastrami :D
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OldUsedParts
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Re: St Patty's Day Corned Beef

Postby OldUsedParts » Thu Mar 17, 2016 8:05 pm

:tup: :cheers:
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Okie Sawbones
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Re: St Patty's Day Corned Beef

Postby Okie Sawbones » Thu Mar 17, 2016 8:58 pm

Very nice indeed! :salut:
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