Corned Beef

[grinnell-locker]

We are wanting to make corned beef for St Patrick’s day. We have always done a brine with large undissolvable items ex. Bay leaves, peppercorns. We are wanting to do a larger batch at once in the vacuum tumbler. Do we find a whole new brine with items that dissolve or what recommendations do you have? Any brine recommendations would be great.

[johnsbrewhouse]

grinnell-locker Peppercorns and bay leaves are not soluble. If you are not wanting to deal with the large particles, just grind them up into a fine powder and put them into the brine. I have pickling spice that I have done that way and use them in a variety of things so I done have to deal with the seeds and leaves. You never notice the fine particles once you go into the water.

[calldoctoday]

grinnell-locker We use the Walton’s Corned Beef Brine just about exclusively any more. It is simple & easy & the price it right. Sometimes I deuce it up a bit with various herbs like Bay, Mustard, Juniper, etc. But the basic brine by itself in the barrel for 10 - 14 days (you can do a little less, but that is what we usually end up doing) in the refrigerator. I will usually cook or smoke one & freeze the others. I wait until I see brisket on a good sale, which is hard to find any more, but they do exist I suppose. Trim it all out & separate the points & flats & excess beef fat (to use for sausages, etc.), then put them in the brine. You will be very satisfied.

[samspade]

grinnell-locker I have used the brine already listed and also done one off an internet recipe. Either way I don’t think the vac tumbler would make much difference it still has to pickle for 10to14 days if I’m not wrong