So after seeing devo's pastrami thread the other day decided to smoke a corned beef. I picked up a 4# pre packaged corned beef flat.. I've only smoked one once before and it turned out good but was a little salty. My question is how long should I soak it to draw some of the salt out? Thanks in advance all
Announcement
Collapse
No announcement yet.
corned beef question
Collapse
X
-
Guess I'd start with 12 hours with a couple water changes.
Also.. peel up and slice a couple potatoes and put 'em in there. They love to absorb salt.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
-
Rich is right. I would do it about 12. Then i would rest it another 12 in the fridge to let it... Whats the word? Help me out richsigpicSmoke meat, not crack
Sullys bangin' ass jerkey-
Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-
Comment
-
Originally posted by Charcuteryan View PostRich is right. I would do it about 12. Then i would rest it another 12 in the fridge to let it... Whats the word? Help me out richIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
Comment
-
Ya sumthin like that. Osmosify? Equilllalllllabrate? Anyways i think it helps. And develops a good, um... Pestule?sigpicSmoke meat, not crack
Sullys bangin' ass jerkey-
Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-
Comment
-
Originally posted by Charcuteryan View PostYa sumthin like that. Osmosify? Equilllalllllabrate? Anyways i think it helps. And develops a good, um... Pestule?S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
GOSM Propane
CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
UniFlame Gas Grill
Lil Chief
Comment
-
Originally posted by Charcuteryan View PostYa sumthin like that. Osmosify? Equilllalllllabrate? Anyways i think it helps. And develops a good, um... Pestule?
Her's a paragraph from the magical Maransky brothers on the process in hams...
2. Equalizing. Spices and sugar may be rubbed in. Hams are placed in cloth or net bags. In the past a wire was threaded through a hole cut in the hock. Occasionally, the hams were not hung but lied on a side on the shelves. This 2 weeks equalization period (3 days per pound) allows for more even salt distribution inside. The temperature varies from 50 - 54° F (10-12° C), 75% humidity.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
Comment
-
I've smoked them several times. The first time only soaked for about 4 hours. Way too salty. This last time was overnight, changing the water several times. Dried them and coated with a mixture of seasonings. Vac'd them and left sit for about a day. Then smoked them. Much better.S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
GOSM Propane
CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
UniFlame Gas Grill
Lil Chief
Comment
Comment