Corned Beef Brisket...What's in the spice packets?
JW
packets. The only corned beef we used to get were sealed bags with the
brisket soaking in the brine. I wasn't into corned beef then and they
are no longer available. A friend from the U.S. sent me a slow cooker
recipe that included spice packets with the corned beef.. I don't know
what is in these packets. She doesn't either. We have stuff called
"pickling spice" that I use sometimes for pickled eggs. Same stuff? If
so, how much per pound of meat? If not, can some kind person give me
the exact contents of these "packets" While we're at it, I am a bit
confused as to the directions I've read in some recipes. Do you soak
the brisket in the brine first, rinse, then cook in water or beer or
whatever, or do you cook it in the brine, then rinse? And another
thing, does it have to be beef brisket? Does it even have to be beef?
I have some moose meat in the freezer. This meat is very lean. Would
that work? I welcome your response.
Ed Pawlowski
"JW" <jwfi...@mts.net> wrote in message
news:gsvmr4d8q30mqtjpv...@4ax.com...
The spice packs are nearly identical to the pickling spices you have. They
may vary by brand, but all are similar. Use about a teaspoon to a pound of
meat
Your next part has me a bit confuse. Corned beef is beef that has been
cured in a brine with salt and "cure". Are you talking about doing the cure
yourself or with a commercial made product? If you are doing the cure, it
takes about 5 days in the brine at about 38 degrees F. After curing, I soak
the meat in water for a couple of hours to remove the excess salt. I'm
assuming you are going to do the cure first, then the crockpot cooking.
Do you need beef? No, but if you use pork you have ham. If you use moose, I
have no idea what you get.
brooklyn1
"Ed Pawlowski" <e...@snet.net> wrote in message
news:17Nul.13763$8_3....@flpi147.ffdc.sbc.com...
>
> "JW" <jwfi...@mts.net> wrote in message
> news:gsvmr4d8q30mqtjpv...@4ax.com...
>> Up here, there are no pre-packaged corned beef briskets with
WTF is "pre-packaged"? It's either packaged or not.
Corning can be accomplished without cure, just salt (NACL). Historically
that's how corning was done for thousands of years) it's called corned
because way, way back then "corn" was a measurement for grains, very coarse
salt grains were called corns, those people never heard of corn (maize).
"Cure" is a relatively recent/modern invention, cure is a preservative that
maintains the red color, otherwise corned beef would be grey... but would
taste exactly the same.
There are many pickling spice blends, the greater the ratio of mustard seed
the cheaper. How much pickling spice to use during *cooking* (really don't
need any, the corned beef is already seasoned during corning, using more
during cooking just adds a bit more flavor, and pickling spice is cheap)
depends entirely on the volume of water and personal taste, has nothing to
do with the quantity of meat at this point (also the unknown of the spice
used during corning), wash off any old spice clinging to the meat, it's
already spent, if there's a spice packet included it's invaribly weak spice
so I add to it, again, pickling spice is cheap. A Tbls spice per gallon of
water is a good starting point (also a good idea to place the pickling spice
into a stainless steel infuser, a much neater result, who needs to bite down
on pickling spice).
After a lifetime of preparing corned beef I've found Penseys pickling spice
blend the best for cooking corned beef:
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspicklingspice.html
Penzeys also has a stronger (more costly) spice blend specifically
formulated for those wanting to corn beef themselves (I don't recommend
newbies attempt this at home lest you kill someone; corning is not brining):
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscorned.html
After reading all the methods here for cooking corned beef (crock pots and
pressure processors yer ass), and how much folks pay, all I can say is you
are all wasting your money (you'd all do better to buy canned). There is
only one proper method, mine... it's in the RFC Cookbook, and all over the
net.
Dan Abel
"Ed Pawlowski" <e...@snet.net> wrote:
> Do you need beef? No, but if you use pork you have ham. If you use moose, I
> have no idea what you get.
It seems more than reasonable to call it "corned moose".
--
Dan Abel
Petaluma, California USA
da...@sonic.net
sf
>Up here, there are no pre-packaged corned beef briskets with flavor
>packets. The only corned beef we used to get were sealed bags with the
>brisket soaking in the brine. I wasn't into corned beef then and they
>are no longer available. A friend from the U.S. sent me a slow cooker
>recipe that included spice packets with the corned beef.. I don't know
>what is in these packets. She doesn't either. We have stuff called
>"pickling spice" that I use sometimes for pickled eggs. Same stuff?
Yes.
>If so, how much per pound of meat?
No need to measure, it's not rocket science. I'd use maybe 1T per
pot.
>If not, can some kind person give me
>the exact contents of these "packets" While we're at it, I am a bit
>confused as to the directions I've read in some recipes. Do you soak
>the brisket in the brine first, rinse, then cook in water or beer or
>whatever, or do you cook it in the brine, then rinse? And another
>thing, does it have to be beef brisket?
We had a thread in the not too distant past where someone was using a
cut that wasn't brisket and wondered why it was so dry, so yes - use
brisket.
>Does it even have to be beef?
It does if you want corned *beef*.
>I have some moose meat in the freezer. This meat is very lean. Would
>that work? I welcome your response.
If the meat is too lean, it will be dry. It's your call.
--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.
Mae West
Lynn from Fargo Ografmorffig
> "JW" <jwfil...@mts.net> wrote in message
Bull . . . winkle?
Lynn in Fargo
Theron
your brine recipe?
Ed
Kswck
FERRANTE
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscorned.html
Mark
Mark Thorson
>
> I just bought some corned beef spices from Pensky's online.
>
> http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscorned.html
Heh. Penzey Scorned.
Wayne Boatwright
> I just bought some corned beef spices from Pensky's online.
>
> http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscorned.html
>
> Mark
>
Several years ago I was restocking some spices from Penzey's and bought both
the Corned Beef Spice and Pickling Spice. I found I preferred the flavor of
the Pickling Spice in my corned beef. YMMV
--
Wayne Boatwright
"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.
sf
wrote:
I don't get it, but I don't buy from Penzy.
Christine Dabney
>I don't get it, but I don't buy from Penzy.
You might really like them. When I get back, I am taking a trip there
to their Menlo Park store: I will pick you up on the way.... ;)
Christine
--
http://nightstirrings.blogspot.com
sf
<arti...@ix.netcom.com> wrote:
>On Sun, 15 Mar 2009 19:45:59 -0700, sf <s...@geemail.com> wrote:
>>I don't get it, but I don't buy from Penzy.
>
>You might really like them. When I get back, I am taking a trip there
>to their Menlo Park store: I will pick you up on the way.... ;)
>
OK, but I can buy in bulk here.
sf
<arti...@ix.netcom.com> wrote:
>On Sun, 15 Mar 2009 19:45:59 -0700, sf <s...@geemail.com> wrote:
>>I don't get it, but I don't buy from Penzy.
>
>You might really like them. When I get back, I am taking a trip there
>to their Menlo Park store: I will pick you up on the way.... ;)
>
Shoot, I sent my other message before getting to the point... I didn't
understand the "scorned" part of that url the "heh" made by the
poster. It doesn't look like a joke, it looks like you can really
order from it. So, why "scorned"?
Christine Dabney
>On Sun, 15 Mar 2009 20:47:30 -0600, Christine Dabney
><arti...@ix.netcom.com> wrote:
>
>>On Sun, 15 Mar 2009 19:45:59 -0700, sf <s...@geemail.com> wrote:
>>>I don't get it, but I don't buy from Penzy.
>>
>>You might really like them. When I get back, I am taking a trip there
>>to their Menlo Park store: I will pick you up on the way.... ;)
>>
>OK, but I can buy in bulk here.
I can too, at various places, but I can't usually get the quality of
Penzeys when I do so. And in many cases, I prefer quality over buying
in bulk.
Christine
--
http://nightstirrings.blogspot.com
sf
<arti...@ix.netcom.com> wrote:
>On Sun, 15 Mar 2009 21:08:35 -0700, sf <s...@geemail.com> wrote:
>
>>On Sun, 15 Mar 2009 20:47:30 -0600, Christine Dabney
>><arti...@ix.netcom.com> wrote:
>>
>>>On Sun, 15 Mar 2009 19:45:59 -0700, sf <s...@geemail.com> wrote:
>>>>I don't get it, but I don't buy from Penzy.
>>>
>>>You might really like them. When I get back, I am taking a trip there
>>>to their Menlo Park store: I will pick you up on the way.... ;)
>>>
>>OK, but I can buy in bulk here.
>
>I can too, at various places, but I can't usually get the quality of
>Penzeys when I do so. And in many cases, I prefer quality over buying
>in bulk.
>
See my PS post.
Wayne Boatwright
> On Sun, 15 Mar 2009 20:47:30 -0600, Christine Dabney
> <arti...@ix.netcom.com> wrote:
>
>>On Sun, 15 Mar 2009 19:45:59 -0700, sf <s...@geemail.com> wrote:
>>>I don't get it, but I don't buy from Penzy.
>>
>>You might really like them. When I get back, I am taking a trip there
>>to their Menlo Park store: I will pick you up on the way.... ;)
>>
> OK, but I can buy in bulk here.
>
>
You can also buy in large packages from Penzey's, as well, which is far
more economical than the usual size spice jars. I do this for the
herbs/spices I use in quantity. Quality and freshness are factors, too. I
remember a bottle of whole coriander seeds I ordered from The Spice House
that was full of little worms. UGH! A couple of herbs I ordered from
other sources were so old they just smelled like grass.
Dan Abel
sf <s...@geemail.com> wrote:
> On Sun, 15 Mar 2009 20:47:30 -0600, Christine Dabney
> <arti...@ix.netcom.com> wrote:
>
> >On Sun, 15 Mar 2009 19:45:59 -0700, sf <s...@geemail.com> wrote:
> >>I don't get it, but I don't buy from Penzy.
> >
> >You might really like them. When I get back, I am taking a trip there
> >to their Menlo Park store: I will pick you up on the way.... ;)
> >
> Shoot, I sent my other message before getting to the point... I didn't
> understand the "scorned" part of that url the "heh" made by the
> poster. It doesn't look like a joke, it looks like you can really
> order from it. So, why "scorned"?
PENZEYS CORNED BEEF SOMETHING
Take the "s" off the end of "penzeys" and stick it in front of the
"corned". Funniest thing in the whole world!
Nancy Young
> On Sun, 15 Mar 2009 20:47:30 -0600, Christine Dabney
> <arti...@ix.netcom.com> wrote:
>
>> On Sun, 15 Mar 2009 19:45:59 -0700, sf <s...@geemail.com> wrote:
>>> I don't get it, but I don't buy from Penzy.
>>
>> You might really like them. When I get back, I am taking a trip
>> there to their Menlo Park store: I will pick you up on the way....
>> ;)
>>
> Shoot, I sent my other message before getting to the point... I didn't
> understand the "scorned" part of that url the "heh" made by the
> poster. It doesn't look like a joke, it looks like you can really
> order from it. So, why "scorned"?
Because that's the way the url reads. It's funny. If you want to
order their corned beef spice mix, the page is:
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscorned.html
Looks funny. Pronounced Penzeys scorned.
nancy
brooklyn1
"Nancy Young" <rjyn...@comcast.net> wrote in message
news:NHrvl.61577$C87....@newsfe30.ams2...
Shouldn't that be Penzey scorned...
Nancy Young
> "Nancy Young" <rjyn...@comcast.net> wrote
>> sf wrote:
>>> Shoot, I sent my other message before getting to the point... I
>>> didn't understand the "scorned" part of that url the "heh" made by
>>> the poster. It doesn't look like a joke, it looks like you can
>>> really order from it. So, why "scorned"?
>>
>> Because that's the way the url reads. It's funny. If you want to
>> order their corned beef spice mix, the page is:
>>
>> http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscorned.html
>>
>> Looks funny. Pronounced Penzeys scorned.
> Shouldn't that be Penzey scorned...
No. It's like Brangelina.
nancy
Kswck
"FERRANTE" <manthony...@yahoo.com> wrote in message
news:qd8rr49ubn9glk4di...@4ax.com...
>I just bought some corned beef spices from Pensky's online.
>
> http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscorned.html
>
> Mark
The Penzy's stuff seems to have more broken pieces of bay leaves than other
brands.
brooklyn1
"Kswck" <ks...@optonline.net> wrote in message
news:49c13381$0$20289$607e...@cv.net...
uniformly sized as possible... there is no reason whatsoever to use whole
bay leavles in pickling spice... I've nver seen any brand of pickling spice
that incorporates whole bay leaves.
Kswck
"brooklyn1" <grave...@verizon.net> wrote in message
news:Azawl.814$6%.221@nwrddc01.gnilink.net...
I'm not complaining. Just making a statement.
Mark Thorson
>
> "Kswck" <ks...@optonline.net> wrote in message
> news:49c13381$0$20289$607e...@cv.net...
> >
> > other brands.
> >
> They purposely use broken bay leaves in order to keep all the spices as
> uniformly sized as possible... there is no reason whatsoever to use whole
> bay leavles in pickling spice... I've nver seen any brand of pickling spice
> that incorporates whole bay leaves.
I don't think it would make a bit of difference
whether the leaves were broken or not with regard
to releasing flavor. Unless they're ground to a
powder, the flavor compounds will mostly be released
through the top and bottom of the leaf, not along
the edges.
However, broken can be an indicator of lower quality,
not necessarily floor sweepings but the stuff not
good enough for selling as whole bay leaf. It's not
just broken. It may have been abused in handling,
and broken is an indicator for that.
brooklyn1
"Mark Thorson" <nos...@sonic.net> wrote in message
news:49C17C00...@sonic.net...
Well, then don't ever buy powdered bay leaf... because for certain they're
not grinding their best whole leaves while tossing the 10-20% broken leaves
of every ten pound bale into the trash. I buy Penzeys bay leaves in the
one pound package, most are beautiful large whole leaves but still many are
broken. Spices are a natural ingredient, I don't expect every leaf to be
perfect.
blake murphy
are you sure the broken bay leaves aren't swept up off the packing room
floor?
blake
Kswck
Knowing the weight of bay leaves, I would assume that a pound of them would
be about the size of several trash bags.
Dan Abel
"Kswck" <ks...@optonline.net> wrote:
> Knowing the weight of bay leaves, I would assume that a pound of them would
> be about the size of several trash bags.
Not quite:
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbayleaves.html
Note: bay leaves are very light (8 ounces by weight equals one gallon by
volume).