I used a vacuum sealing bag to corn the brisket. Morton’s Tender Quick plus various spices made up a dry rub that was spread on both sides before sealing. I gave it a week before removing the meat, rinsing the excess salt off, and resealing in another bag.I was shooting for 10 hours at 180 degrees per a recommendation by
Here’s a nice reuben sammich on rye that was made in our bread machine. It’s a fairly simple recipe that works very well every time for us. I experimented a little by adding a tablespoon of molasses to this batch. I can’t say I noticed much of a difference.
I picked up some corned beef while at the market getting those whole chickens to smoke. We haven’t had fresh pastrami for a while and it seemed a waste to roll out the smoker just for the poultry. I left it going after removing the chicken and replaced them with the corned beef I had rolled in a pastrami rub. The pastrami seasoning is just my basic rub but with extra coriander, ground black pepper, and juniper berries. The juniper berries are optional but I think they work well.This one is sliced with the grain, exactly wrong! Slice across the grain! I salvage these slices by the expedient method of chopping them up.I like to pile the pastrami on a skillet and top with Swiss cheese and sauerkraut, add some sauerkraut juice to the pan and simmer it with a cover to melt the cheese.Scoop the hot pastrami onto a lightly toasted piece of rye bread and squeeze on thousand island dressing, serve with a pickle.
Now and again the Kroger deli has pumpernickel rounds set out for sale. They are the best thing ever to hollow out and fill with a nice dill dip. Cube the bread you dug out and provide toothpicks so guests can dip the cut pieces. This time I sliced the round loaf and froze it so I could thaw a few slices at a time because I have a lot of corned beef coming ready. This sammy is made with a corned brisket that spent about 18 days in the brine, I have a whole top round brining right now, too. I think it’s a 12 pounder – Kroger had them on sale and I couldn’t resist. The last time I did a big cut it spent 30 days in the basement fridge and the middle was not quite as pink as I wanted to see it. The current hunk was injected with the brining solution so I think it’ll be OK when I take it out in a week or two.
This is from that beef that spent 30 days in the brine. I vacuum sealed and froze it in one pound portions. Have I done a gadget post on that thing? Guess not, per our search engine. I’ll do one soon.