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  • corned beef question

    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
    Dream as if you will live forever, live as if you only have today!

  • #2
    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

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    • #3
      awesome thanks Rich
      Dream as if you will live forever, live as if you only have today!

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      • #4
        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 rich
        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-

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        • #5
          I have soaked every where from a few hours to a few days...Pretty much the same results...Overnite will do the trick...
          Craig
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          • #6
            Originally posted by Charcuteryan View Post
            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 rich
            Equalize?
            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

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            • #7
              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-

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              • #8
                Originally posted by Richtee View Post
                Equalize?
                Stabilize?
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                • #9
                  Originally posted by Charcuteryan View Post
                  Ya sumthin like that. Osmosify? Equilllalllllabrate? Anyways i think it helps. And develops a good, um... Pestule?
                  Pellicle?
                  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.

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                  • #10
                    Originally posted by Charcuteryan View Post
                    Ya sumthin like that. Osmosify? Equilllalllllabrate? Anyways i think it helps. And develops a good, um... Pestule?
                    Ahhh... "pellicle" It will also allow the salt that is left to re-distribute evenly..or "equalize"

                    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

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                    • #11
                      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

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