Brining beef?

[Richtee]

Add a tsp of cure #1 and a healthy coat of CBP and that's an interesting start to a spicy pastrami...

[Whisky Fish]

If you cure beef with the correct spices it becomes "corned beef". If you smoke it with the correct spices, for the necessary time it becomes Pastrami.

What happens if you don't use the"correct" amounts? I think thats the point of the original question. You know I know what u can do. So no disrespect. But it's a damn good question.

[Fishawn]

What happens if you don't use the"correct" amounts? I think thats the point of the original question. You know I know what u can do. So no disrespect. But it's a damn good question.

I think it turns into Gator

[Charcuteryan]

But is any "liquid cured" meat really safe until you cook it?

[Mark R]

What happens if you don't use the"correct" amounts? I think thats the point of the original question. You know I know what u can do. So no disrespect. But it's a damn good question.

No it is not! Brining beef cannot and will not get you to corned beef!It has to be cured! (To the original question)

[Mark R]

But is any "liquid cured" meat really safe until you cook it?

Yes.

[Richtee]

What happens if you don't use the"correct" amounts? I think thats the point of the original question. You know I know what u can do. So no disrespect. But it's a damn good question.

Well..I guess you consider the general flavor profile? I mean... it's "corned beef-ish" or "pastrami-ish" or .. a hybrid or something else entirely. Not a helluva lotta difference in a CB Vs. pastrami. Juniper?

[Mark R]

Pot's not full yet, keep stirring.

[Charcuteryan]

Just wondering what the masses think...
I mean we brine chicken and pork to ensure moist outcomes but we always/sometimes/rarely inject beef...Soooo....Just wonderin about the hunky phosphate hunky brines and how that might translate to awesome beef...

Whatcha thinkin...

Lets start over

[Richtee]

Lets start over

No need. Now we're up to speed....

Brining beef is absolutely acceptable. Usually not done mainly because the big cuts/steaks that are any good are well marbled and do not need a brine. Does not mean you can't...more from an additional added flavor rather than a moisture vantage point. Hell..people brine pork butt... And lord knows sometimes a brisket needs some help.

Point is... beef is brined... but for whatever reason..it's thru the mechanism of injection.

[SMOKE FREAK]

Ain't many comp cookers out there NOT injecting with the Fab B, Butcher's... etc. All phosphate "injections". I should send ya a sample of the inj I been screwing with. Go ahead and brine a hunk :{) Matter of fact...I might just do a properly brined chuckie with that brisky (injected) this weekend

And this was the basis of me question...Just wonderin if injecting the phosphates would work or if just soaking would do the trick...

Got me a sample of the nekkid brine and was thinkin that adding some beef friendly flavors would kick things up a bit...

Got a couple of arm roasts for this weekend...Wanting to cook them to 160 or so...Being a part of the chuck I don't think I want to stay with rare or med rare...Going to slice thin for roast beef sammies...Have done med rare with everything from tenderloin to round...Thinkin the chuck might need to bee a bit more done...And the brine/injection might do the trick...

Thanks all for the input...

[Richtee]

I'd like to see you try the soak. Thickness of yer cuts?

[SMOKE FREAK]

I'd like to see you try the soak. Thickness of yer cuts?

Small roasts...3# approx...No more than 3" thick...I think...Soak will probably do the trick...

Game on
Thanks all...Been an interesting discussion...

[Richtee]

6 hours be plenty. I'm watching :{)

[BBQ Bob]

I always inject my brisket and take the left over marinade and pour it over the meat. I have never had the "tracks" thank god. Just recently (which is not a lot since whole briskets are as scarce as tri tips round here) I started using the jaccard-sp on the briskets which I guess defeats the purpose of injecting (but still do) ha! but still add the rest of the marinade. Sorry Rich, I was waiting for that special cut of meat to try your beef injection on but I'm sure it's fantastic.