Hi all. Just to help the community out. I tried this, twice now and its amazing. However, I did it in my sloow cooker, first one 10hrs on low and the second 8hrs on low. I measured my slow cookers temp and its about 185 F. I highly recommend the 8hr cook. 10 appears to overcook it and when trying to cut it etc... it literally just disintegrates so you end up more with crumbed/stringy beef on your sandwich, whilst the 8hr seems to retain an overall better integrity and a better texture and slices beautifully. The juices in the bag after the cook. Keep for gravy or broth. Its a very lean cut depending how much you trim initially so itll have very little fat if any after its cooled so just about 100% of whats in there will be usable.
Thank you i made it just like you said and it was really good. But i was wondering what if you cook it at a lower temp but for longer ? Shouldn't it keep more liquid inside the beef?
You are absolutely right. Sous Vide is kinda tricky that way, It all comes down to personal preference. At 180 it produces a slightly drier more traditional style corned beef. If you cook your corned beef at 160f it will produce a different texture but it will retain more juice. The higher you cook it at the more moisture you will lose but the faster it will cook. You should try and experiment. 1 corned beef 160F for 18 hours and 1 corned beef at the same temp but for 24 hours or even 35 hours and see what happens. 140f at 48 hours is kinda interesting as well. Long cook time but neat results. It's crazy!! What you are looking for is the breakdown of the intermuscular connective tissues and fat. This happens at different time with different temperatures. I love the flexibility when it comes to cooking but the experimentation is quite crazy as there are so many combinations of variables.
Most people use powdered cinnamon for many purposes. But, there are a few other spices that I have decided not to grind myself anymore, once I realized that they are available already ground. These spice simply do not grind to a powder like you can buy, when using a coffee grinder. They are still pieces of plastic like leaf, sticks or granular no matter how long you try to grind them. Also, coincidentally, these spices hold onto their flavor and aroma for a long time, even when powdered...unlike herbs like cilantro, dill, basil, chives which really die quickly when dried, and lose even more when ground. Best prices I have found for spices are The Webstaurant Store of Butcher-Packer in the Chicago area...both online. No offense to The SausageMaker...but Butcher-Packer, as the name would indicate, is another good source of charcuterie supplies. Good pricing, service & fast shipping. Specifically, I am talking about bay leaf, cloves and rosemary.
@@2guysandacooler thank you! I know corned beef and pastrami are very similar. I believe pastrami is pretty much smoked corned beef with some spices added but I still would like to see a video from the master.
yep, you would have to calculate the weight of the water as well though. If the meat weighed 1000 grams and the water weighed 2000g, then the number you would use to calculate the ingredients is 3000g.
Tried this and will eventually smoke it into pastrami. I'm a little nervous because I feel like this recipe is much less salt than others suggest/recommend. I followed this recipe....
Hey! Another fantastic looking cure, I might try this alongside the pork loin! How long will this last sliced? And how long, unsliced, both assuming it is refrigerated in vacuum bags?
Sliced in a vac bag in the fridge it would last several weeks. In the freezer many months. Unsliced it would last at least 3-4 weeks in the fridge. 1yr+ frozen
Because Corned Beef (and brisket) is so expensive, and I have several chuck roasts in the deep freeze, I decided to 'corn' one. I've got it in an equilibrium cure (vac bag) right now. The recipe said twenty days (which seems long) but I'm excited to see what happens.
It really just comes down to how large it is. for the equilibrium cure it's better to let it go a little longer than suggested just to make sure it cures all the way through..
@@2guysandacooler _20 days is here!_ *Yahoo!* The chuck was nice and firm, so I'm sure 20 days was about right. It's on the stove now, on the last third of it's three hour cook time. *This house smells AMAZING! 😋* I bought several of these chuck roasts last spring because it was on sale for $4.49 per pound (choice...not select) If this turns out as good as I think it will? I'll be _'corning'_ the others because I love my Rubin sandwiches! Everything is scratch except the Swiss cheese. ...but I'm looking into that!
@Oregon Patriot how did the chucks come out with the cure? I've been wanting to experiment with this as well. I've smoked many chuck roasts over the years and what I've found is that at least in my area, CT, anything less than prime chuck roast just isn't worth it. I bought choice in the beginning and some parts would be perfect, juicy,tender, just perfect and there's always part of it that never gets tender no matter how I adjusted my cook temps,technique that was always the case. I figured I'd try a prime roast and see how much better those parts would be and amazingly the whole roast comes out perfect like I had hoped. So for me I'd never by a choice roast again, could have something to do with the cows in New England arnt as good as down south. I really don't know but I've done alot of experiment with these roasts.
@@HVACRTECH-83 The stuff in my local store is either 'select' or 'choice', and looking back over my comments here, I see I used the choice. I do remember it turning out very well. Not as pretty as the brisket, but there was enough fat throughout to make it very tasty. Here's the video I went by when making it. Bon Appétit ! ruclips.net/video/dRdBe0mzwkA/видео.html
YOU MADE me really HUNGRY. Tremendous amount of work in PRODUCING this video. I can SEE that COOKING is your LOVE. I learned a lot about spices in this video as I also LOVE to cook. I printed your RECIPE for the wife... Thank YOU for all your effort. Best wishes for your BUSINESS... steve
Thanks for the comment!!! I do love to cook :) This is such a cool venue for getting and giving information. As I get better at producing videos the overall experience will improve. I'm so new at this that it takes me way longer than it should I think.. E
Hey guys! Don't mean to be a pain but I've got questions. What about when you remove it from the bag and clean it up, instead of cooking it then, can you not weigh it and hang it in the smokehouse long enough to get a good creasote coating on it the continue to dry it to the point that it looses 35-40% of it's weight? I want to create something that is shelf-stable from this. The only change I can think of is that the extended hanging time would require the use of #2 cure instead of #1. Am I even a little bit sane here? Thanks, Wade
Well, to do this experiment yes, you would need to use #2 for sure anything over 30 days needs #2. I could be off, it may be 28 days but you get the idea, and I wouldn't recommend getting a creosote coating on anything you will be consuming. It's a carcinogenic. No bueno. But I don't see why you couldn't cold smoke the meat and hang to dry for many months depending on weight of your meat, but I would wrap in a calogen sheet for protection, and wouldn't do this experiment unless you have a dedicated drying chamber with proper temp/humidity/ air changes. I've never heard of anyone doing this with corned beef but does sound good and I would probly try it with the flat cut first and see how it works, it will take far less time
I have a big St Patrick's Day party and feed 70-100 people so I usually cook 70# of corned beef I do it outside in a large pot so I can cook the potatoes and cabbage in the same water after the beef is done at what temperature should the water be to cook the corned beef and can I cook it outside the bag.
Sure. Most often this meat is boiled till it's very tender. You can set to a simmer and cook till it's finished. It will cook much faster that the way I cooked it in this video..
"Multiply the weight of your meat by the number of ingredients to determine how much you need." What? My meat is 3000 grams, I have 10 ingredients not including salt, 12 if counting the salt. So i have a value of 30,000 not counting the salt, or 36,000 if I am counting the salt as an ingredient. How do I use that number to determine how much ingredient I need?
LOL. I can see the confusion. You will multiply the weight of your meat (in grams) by each ingredient. So for instance if the recipe calls for 2.5% salt and you have a 1000g piece of brisket. To determine the amount of salt you need multiply 1000g x 2.5% which will give you 25g of salt. Another way to do it is to multiply 1000g x .025 = 25g salt. Do this for each ingredient and the recipe will be revealed to you. We do it this way because your brisket will most likely be a different size than mine and this method allows for easy conversion of the recipe. I hope that makes sense :)
Hi all.
Just to help the community out.
I tried this, twice now and its amazing.
However, I did it in my sloow cooker, first one 10hrs on low and the second 8hrs on low. I measured my slow cookers temp and its about 185 F.
I highly recommend the 8hr cook. 10 appears to overcook it and when trying to cut it etc... it literally just disintegrates so you end up more with crumbed/stringy beef on your sandwich, whilst the 8hr seems to retain an overall better integrity and a better texture and slices beautifully.
The juices in the bag after the cook. Keep for gravy or broth. Its a very lean cut depending how much you trim initially so itll have very little fat if any after its cooled so just about 100% of whats in there will be usable.
Just finished a batch for St Pattys day. It turned out amazingly. Can’t wait to have another meal.
Hey Eric, if you wanted to make pastrami using the same method, what would the spices (profile) look like please?
I was wondering if EQ could be used for corned beef and pastrami. I should have looked here first! You are my Go To Pro !
Yes it works for anything and everything you can think of
Thank you i made it just like you said and it was really good. But i was wondering what if you cook it at a lower temp but for longer ? Shouldn't it keep more liquid inside the beef?
You are absolutely right. Sous Vide is kinda tricky that way, It all comes down to personal preference. At 180 it produces a slightly drier more traditional style corned beef. If you cook your corned beef at 160f it will produce a different texture but it will retain more juice. The higher you cook it at the more moisture you will lose but the faster it will cook. You should try and experiment. 1 corned beef 160F for 18 hours and 1 corned beef at the same temp but for 24 hours or even 35 hours and see what happens. 140f at 48 hours is kinda interesting as well. Long cook time but neat results. It's crazy!! What you are looking for is the breakdown of the intermuscular connective tissues and fat. This happens at different time with different temperatures. I love the flexibility when it comes to cooking but the experimentation is quite crazy as there are so many combinations of variables.
Most people use powdered cinnamon for many purposes. But, there are a few other spices that I have decided not to grind myself anymore, once I realized that they are available already ground. These spice simply do not grind to a powder like you can buy, when using a coffee grinder. They are still pieces of plastic like leaf, sticks or granular no matter how long you try to grind them. Also, coincidentally, these spices hold onto their flavor and aroma for a long time, even when powdered...unlike herbs like cilantro, dill, basil, chives which really die quickly when dried, and lose even more when ground. Best prices I have found for spices are The Webstaurant Store of Butcher-Packer in the Chicago area...both online. No offense to The SausageMaker...but Butcher-Packer, as the name would indicate, is another good source of charcuterie supplies. Good pricing, service & fast shipping.
Specifically, I am talking about bay leaf, cloves and rosemary.
I love it .
Can you do a pastrami video?
sure..
@@2guysandacooler thank you! I know corned beef and pastrami are very similar. I believe pastrami is pretty much smoked corned beef with some spices added but I still would like to see a video from the master.
so much better in the slow cooker
Would the spice ratio for your equilibrium method also work for a wet brine? Thank you
yep, you would have to calculate the weight of the water as well though. If the meat weighed 1000 grams and the water weighed 2000g, then the number you would use to calculate the ingredients is 3000g.
@@2guysandacooler that’s super helpful. Thanks!
Tried this and will eventually smoke it into pastrami. I'm a little nervous because I feel like this recipe is much less salt than others suggest/recommend. I followed this recipe....
you are going to love it!!! The salt level is perfect, IMO everyone else's is too salty
Hey! Another fantastic looking cure, I might try this alongside the pork loin! How long will this last sliced? And how long, unsliced, both assuming it is refrigerated in vacuum bags?
Sliced in a vac bag in the fridge it would last several weeks. In the freezer many months. Unsliced it would last at least 3-4 weeks in the fridge. 1yr+ frozen
Thank you. Can you pleas make grinde corned beef?
If you use a slow cooker do you still use the bag with the oil?
Because Corned Beef (and brisket) is so expensive, and I have several chuck roasts in the deep freeze, I decided to 'corn' one.
I've got it in an equilibrium cure (vac bag) right now. The recipe said twenty days (which seems long) but I'm excited to see what happens.
It really just comes down to how large it is. for the equilibrium cure it's better to let it go a little longer than suggested just to make sure it cures all the way through..
@@2guysandacooler _20 days is here!_ *Yahoo!*
The chuck was nice and firm, so I'm sure 20 days was about right. It's on the stove now, on the last third of it's three hour cook time. *This house smells AMAZING! 😋*
I bought several of these chuck roasts last spring because it was on sale for $4.49 per pound (choice...not select)
If this turns out as good as I think it will? I'll be _'corning'_ the others because I love my Rubin sandwiches!
Everything is scratch except the Swiss cheese. ...but I'm looking into that!
corn' one WTF You Having Intercourse with it ???
@Oregon Patriot how did the chucks come out with the cure? I've been wanting to experiment with this as well. I've smoked many chuck roasts over the years and what I've found is that at least in my area, CT, anything less than prime chuck roast just isn't worth it. I bought choice in the beginning and some parts would be perfect, juicy,tender, just perfect and there's always part of it that never gets tender no matter how I adjusted my cook temps,technique that was always the case. I figured I'd try a prime roast and see how much better those parts would be and amazingly the whole roast comes out perfect like I had hoped. So for me I'd never by a choice roast again, could have something to do with the cows in New England arnt as good as down south. I really don't know but I've done alot of experiment with these roasts.
@@HVACRTECH-83 The stuff in my local store is either 'select' or 'choice', and looking back over my comments here, I see I used the choice.
I do remember it turning out very well. Not as pretty as the brisket, but there was enough fat throughout to make it very tasty. Here's the video I went by when making it.
Bon Appétit !
ruclips.net/video/dRdBe0mzwkA/видео.html
What would happen if you hung the slices in a biltong box for a two or three days?
YOU MADE me really HUNGRY. Tremendous amount of work in PRODUCING this video. I can SEE that COOKING is your LOVE. I learned a lot about spices in this video as I also LOVE to cook. I printed your RECIPE for the wife... Thank YOU for all your effort. Best wishes for your BUSINESS... steve
Thanks for the comment!!! I do love to cook :) This is such a cool venue for getting and giving information. As I get better at producing videos the overall experience will improve. I'm so new at this that it takes me way longer than it should I think..
E
Hey guys! Don't mean to be a pain but I've got questions. What about when you remove it from the bag and clean it up, instead of cooking it then, can you not weigh it and hang it in the smokehouse long enough to get a good creasote coating on it the continue to dry it to the point that it looses 35-40% of it's weight? I want to create something that is shelf-stable from this. The only change I can think of is that the extended hanging time would require the use of #2 cure instead of #1. Am I even a little bit sane here?
Thanks,
Wade
Well, to do this experiment yes, you would need to use #2 for sure anything over 30 days needs #2. I could be off, it may be 28 days but you get the idea, and I wouldn't recommend getting a creosote coating on anything you will be consuming. It's a carcinogenic. No bueno. But I don't see why you couldn't cold smoke the meat and hang to dry for many months depending on weight of your meat, but I would wrap in a calogen sheet for protection, and wouldn't do this experiment unless you have a dedicated drying chamber with proper temp/humidity/ air changes. I've never heard of anyone doing this with corned beef but does sound good and I would probly try it with the flat cut first and see how it works, it will take far less time
I have a big St Patrick's Day party and feed 70-100 people so I usually cook 70# of corned beef I do it outside in a large pot so I can cook the potatoes and cabbage in the same water after the beef is done at what temperature should the water be to cook the corned beef and can I cook it outside the bag.
Sure. Most often this meat is boiled till it's very tender. You can set to a simmer and cook till it's finished. It will cook much faster that the way I cooked it in this video..
GROSS Potatoes And Cabbage with Same Pot Water with CB . Taste So Gross Cook In a Different Pot ...
Hi thanks for the video it’s great I wonder if I can do the same cure in piece of meat like piccania or any cut that have a cap of fat?
Thank you
absolutely
24 -48 HRS @ 131 * MUCH BETTER !!!!
do u need cure 1 when vac sealing meat in bags for curing? cause of low oxygen environment?
not necessarily. If you are keeping it in the cold refrigerator you can use only salt.
Multiply your meat by each ingredient?
Makes no sense right? He wrote down the ingredients but maybe I’m an idiot but it makes no sense at all.
could i use flank steak instead of brisket?
sure
@@2guysandacooler Thanks , I'm currently defrosting one to try it out
What Slicer is that?!!
It's a Hobart edge.
"Multiply the weight of your meat by the number of ingredients to determine how much you need." What? My meat is 3000 grams, I have 10 ingredients not including salt, 12 if counting the salt. So i have a value of 30,000 not counting the salt, or 36,000 if I am counting the salt as an ingredient. How do I use that number to determine how much ingredient I need?
LOL. I can see the confusion. You will multiply the weight of your meat (in grams) by each ingredient. So for instance if the recipe calls for 2.5% salt and you have a 1000g piece of brisket. To determine the amount of salt you need multiply 1000g x 2.5% which will give you 25g of salt. Another way to do it is to multiply 1000g x .025 = 25g salt.
Do this for each ingredient and the recipe will be revealed to you. We do it this way because your brisket will most likely be a different size than mine and this method allows for easy conversion of the recipe. I hope that makes sense :)