Started my first corned beef.
Posted: Tue Nov 29, 2011 16:24
Got my cure and have the first meat working. It is a beef tip roast.
Dick
Dick
Homemade Sausage Making
Recipes for Tasty Homemade Sausages
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Started my first corned beef.
Page 1 of 2
Posted: Tue Nov 29, 2011 22:33
How long before the first sandwich? Nice marbling on the piece of beef.
Posted: Tue Nov 29, 2011 22:47
Looking forward to it cooking on Saturday.
Posted: Tue Nov 29, 2011 22:51
Time to get the cabbage, potatoes, carrots and onoins for a bood boiled dinner. or the sauerkraut and swiss cheese for samwiches.
Posted: Wed Nov 30, 2011 01:21
Hi Dick,
I'm looking at the color of the cure, would you mind sharing what you used in there?
Also, did you pump the tip roast?
I'm just very curious, because that looks interesting and as Ross said along with cabbage, potatoes etc, it is finger licking good food.
I'm looking at the color of the cure, would you mind sharing what you used in there?
Also, did you pump the tip roast?
I'm just very curious, because that looks interesting and as Ross said along with cabbage, potatoes etc, it is finger licking good food.
Posted: Wed Nov 30, 2011 02:30
Bubba,
I did not have enough pickling spice so I added ground allspice, nutmeg, dry mustard, clove, and a piece of cinnamon. We will see if I screwed up or not. I did pump it with ten% of the roast weight.
Dick
I did not have enough pickling spice so I added ground allspice, nutmeg, dry mustard, clove, and a piece of cinnamon. We will see if I screwed up or not. I did pump it with ten% of the roast weight.
Dick
Posted: Wed Nov 30, 2011 02:42
Bay leaf and Black pepper? and coriander?
Posted: Wed Nov 30, 2011 03:03
Dick, let us know your address so Ross and I can be there to sample. 
But seriously, please let us know how it turns out?
But seriously, please let us know how it turns out?
Posted: Wed Nov 30, 2011 12:44
Ross, only what was in the pickling spice I had on hand.
Posted: Sun Dec 04, 2011 15:06
Started cooking the tip roast this morning.
Posted: Mon Dec 05, 2011 14:41
The corned tip roast turned out great. Rubens last night and cabbage and potatoes tonight.
Posted: Tue Dec 06, 2011 03:21
Beautiful job Dick. Just curious about how much Cure #1 did you use? Hey, that stuff looks good enough to eat! Hey, you can cook around my campfire anytime!
Best Wishes,
Chuckwagon
Best Wishes,
Chuckwagon
Posted: Tue Dec 06, 2011 03:37
5 tsp of cure #1, 2 cups sea salt, and a gallon of water.
Posted: Tue Dec 06, 2011 10:46
That looks very delicious Dick!
Looking at the texture in the photo it must have been very tender as well.
Looking at the texture in the photo it must have been very tender as well.
Posted: Sun Dec 18, 2011 16:23
Bubba I was rereading this post and the meat was tender but it held together very well. That probably was not apparent from the photo. Except for the very ends it could of been sliced very thin and still held up.