Corned beef

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big dude

Sous Chef
Joined
Feb 26, 2008
Messages
617
Location
Greenback, Tn
I'm like a little duck - everything is a new adventure for me. :) Recently I've posted about curing meat and smoking the pastrami and canadian bacon. We'd had a corned beef fresh out of the curing process and tonight we had a frozen one - couldn't tell any difference as they were both incredible. If you haven't tried curing your own meat I encourage you to give it a try. It's easy, requires only 2 gal plastic bags, maybe an injector, and the curing stuff and it tastes great. Have been getting rave reviews on the canadian bacon I provided to friends. Think I'll cure up a batch in early Feb and see how many Irish friends I can find for corned beef and cabbage on St Patricks Day.

Next adventure - sausage making. The wife's not a big fan of link meats so I'll try some bulk Italian for use in fatties and for pasta dishes. Need to go read a bunch of wittdogs threads.
 
I started making sausage a few years ago and Witt gave me countless hours of great info. He is the man!
Get the Rytek Kutas book "Great sausage recipes and meat curing". It's a great read.
Good luck!
 
Puff said:
I started making sausage a few years ago and Witt gave me countless hours of great info. He is the man!
Get the Rytek Kutas book "Great sausage recipes and meat curing". It's a great read.
Good luck!
Thanks - I have the book and used it to guide me through the curing process.
 
big dude said:
Puff said:
I started making sausage a few years ago and Witt gave me countless hours of great info. He is the man!
Get the Rytek Kutas book "Great sausage recipes and meat curing". It's a great read.
Good luck!
Thanks - I have the book and used it to guide me through the curing process.
Sweet! 8)
 
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