I wanna give a shout out to Ben, who had a thread a few years ago about making reuben sandwiches from scratch. That motivated me to start corning my own beef. The stuff in the store is too fatty for me, so I start with eye round, which isn't a great cut of meat for most purposes, but makes wonderful, really really lean corned beef. I make it every couple of months. Of course cooking one today, which means corned beef hash tomorrow, with poached eggs made from some eggs I got from a friend the other day.
I've also made sauerkraut with mixed success. I have to find a good stone to hold the cabbage down in the juice -- I'm convinced the times it hasn't come out have been when there's been a stray leaf or two sticking into the air.
corned beef
- chas
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corned beef
Charlie
Whorfin Woods
"Our work puts heavy metal where it belongs -- as a music genre and not a pollutant in drinking water." -- Prof Ali Miserez.
Whorfin Woods
"Our work puts heavy metal where it belongs -- as a music genre and not a pollutant in drinking water." -- Prof Ali Miserez.
Re: corned beef
I haven’t tried sauerkraut but I have made Kimchi a few times.
Great fun getting "fizzy veggies" .
Corned beef ? Always seems tough. Maybe I’m doing something wrong. . .
Great fun getting "fizzy veggies" .
Corned beef ? Always seems tough. Maybe I’m doing something wrong. . .
- chas
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Re: corned beef
Just got a kit with fermentation locks, weights, and a masher for making kraut. I'll start tomorrow.
I've tried natural pickles a few times with no success, so I'll try those too.
I've tried natural pickles a few times with no success, so I'll try those too.
Charlie
Whorfin Woods
"Our work puts heavy metal where it belongs -- as a music genre and not a pollutant in drinking water." -- Prof Ali Miserez.
Whorfin Woods
"Our work puts heavy metal where it belongs -- as a music genre and not a pollutant in drinking water." -- Prof Ali Miserez.
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Re: corned beef
I've fermented plenty of things on and off over the years, and I always come back to sauerkraut, with red cabbage. Beautiful stuff, and more forgiving/longer shelf life than other ferments.
Once you get it going, carry over a little brine to future batches, to kickstart the process. Best of luck.
Once you get it going, carry over a little brine to future batches, to kickstart the process. Best of luck.