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M$6 Answers
If you are curious as to what it tastes like many delis serve a Reuben sandwich which has corned beef, sourcrout, thousand island dressing, and swiss cheese. It's a very interesting taste. Check it out!
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M$
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$- The meat must be trimmed of excess fat, and then set in a brine solution consisting of water, salt, cornsyrup/sugar, sodium nitrite, garlic cloves, and pickling spices. The meat is injected with ten percent of its weight with the brine solution ad is then submerged in the brine for 4-5 days.
- After that time has elapsed pull from brine and rinse in warm water and drain well. Allow to remain refrigerated and uncovered for 24 hours.
- Place in a pot and simmer in water until fork tender, approx 3 hrs. Can be cooled and held for up to two weeks.
Brisket curing techniques were brought into the forefront of poverty stricken cultures because of its excessive toughness, which gave it a cheap or free price tag. With curing techniques it allowed preservation without refrigeration for almost 4 weeks.
Personal experience with corned beef production.
Good Reference materials are: Pro Chef Garde Manger and Great Sausage
Recipes and Meat Curing by Rytek Kutas
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personal experience
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