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Meatgistics - Walton's - Community

Corned beef and or cured roast beef

Scheduled Pinned Locked Moved Meat Processing
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  • G Offline
    G Offline
    ginsu14 Yearling
    wrote on last edited by
    #1

    I want to make homemade corned beef and roast beef for deli type meat. I have a 18 lb. Bottom round. I want to use cure so it can handle smoking and increasing shelf lif but I don’t want it overly salty. Should I inject with brine or just put in the brine?? And how long for each methods? Time isn’t a problem for me. Any suggestions are greatly appreciated

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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by processhead
    #2

    With a piece that large, it would take a long, long time for the cure to penetrate with a simple brining.
    I would be inclined to pump it, rather than run the risk of having gray spots at the core where the cure didn’t reach.

    Paul

    • How hard can it be?
    G 1 Reply Last reply
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  • G Offline
    G Offline
    ginsu14 Yearling
    replied to processhead on last edited by
    #3

    processhead and how long after pumping should I brine or pickle

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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #4

    I would have to look up the details I use when making pastrami. The seasonings are different than corned/cured beef, but the curing process would be about the same.

    Paul

    • How hard can it be?
    G U 2 Replies Last reply
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  • G Offline
    G Offline
    ginsu14 Yearling
    replied to processhead on last edited by
    #5

    processhead thanks a lot

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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #6

    Rytek Kutas’s book has some good information on curing whole cuts of meat with specifics.

    Paul

    • How hard can it be?
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by processhead
    #7

    Another thought, with a 18 lb cut like that, you might find cutting it half and processing just one or both halves separately makes sense. Curing and smoking a whole cut like that as a single piece presents some practical challenges and is not something most of us would take on.

    Paul

    • How hard can it be?
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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #8

    ginsu14 I am on board with processhead inject it. brine method would take a long time and you’d never be really sure it penetrated all the way.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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  • U Offline
    U Offline
    Unionguy1019
    wrote on last edited by
    #9

    I just finished doing 77# of top round for various cuts of corn beef. I however do the EQ method of curing. I cut each primal into 3 pieces, trim heavy suet, which still left 6# plus pieces. I do 2.25% salt, 0.25% #1 cure, Coriander-Ground 0.07%, Mustard Seed-Ground 0.02%, Pepper-Black Coarse 0.40%, Cinnamon-Ground 0.07%, Cloves-Ground 0.02%. Vac seal and allow to cure a minimum of 3 days per pound. The nice thing about EQ curing is you will never over salt, no matter how long you leave it in the vac bag…

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  • U Offline
    U Offline
    Unionguy1019
    replied to processhead on last edited by
    #10

    processhead curing process is identical, however the spices and cooking process are different.

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