Comments on: Home-cured Corned Beef

By: Jacquie

Jacquie — Thu, 19 Jan 2012 17:37:06 +0000

Thank you so much for this recipe! I’d reached a point where I was going to skip the nitrate/nitrite salt altogether as I was not happy using is after doing a bit of research. I’d resolved to use celery juice instead but never thought of whey. My corned beef is back on – was going to slow cook the brisket I had marked for this tomorrow! Timely finding, and yeah, thank you!!!

By: Skal vi sylte? | mkittekatbloggen

Skal vi sylte? | mkittekatbloggen — Mon, 09 Jan 2012 10:32:30 +0000

[...] Home-cured Corned Beef [...]

By: Alex

Alex — Mon, 10 Oct 2011 04:30:53 +0000

Hmm, there’s whey, and then there’s whey. This is the former (or maybe it’s the latter).

Your suggestion would work ONLY IF YOU STARTED WITH RAW MILK. This is important. Doing what you suggest with pasteurized milk would probably make a big mess, but even if it did produce whey, it would be “dead” whey, which would not help preserve your meat.

By: Lilliana Gladwin

Lilliana Gladwin — Mon, 20 Jun 2011 05:30:11 +0000

That is a great site, would you be serious in doing an job interview regarding just how you forced it? When so e-mail me and my friends!

By: James Parks

James Parks — Mon, 16 May 2011 20:00:31 +0000

Your recipe sounds awesome, however there is a problem with it. You claim that it is Nitrite/Nitrate free and with the addition of celery juice that statement is simply not true. Celery juice is loaded with Nitrites. Adding celery juice is just a seemingly more natural way to add them, but make no mistake about it, you are adding nitrites.

By: Christina B

Christina B — Thu, 17 Mar 2011 16:13:38 +0000

I’ve made this recipe on the counter three times now and it turns out fantastically! Just rinse the meat when it is finished curing and put it in a crockpot. Cover with water and cook until connective tissue has dissolved and meat will shred easily with a fork (about 4-6 hours).

By: Jessica

Jessica — Thu, 17 Mar 2011 15:59:36 +0000

It is for sure still raw you’re going to want to cook it as you would any corned beef. Our favorite is crockpot! I started mine brining last Saturday!! I’m super excited! I put a little one in the brine for today and then a larger one I’ll cook Saturday

By: Char Young

Char Young — Wed, 16 Mar 2011 17:18:21 +0000

Tomorrow is our last day of curing. The meat looks raw. How is it typically eaten? Do you cook yours (or just heat it) in the slow cooker?

By: Char Young

Char Young — Wed, 16 Mar 2011 17:17:04 +0000

Tomorrow is the last day of curing. The meat looks raw. How is it typically eaten? Do you cook yours in the slow cooker?

By: valerie

valerie — Tue, 15 Mar 2011 22:41:16 +0000

Make sure that your whey is CULTURED WHEY – at first I thought I could do make my whey by the vinegar in warm milk method but this is not cultured.

if making getting whey via the straining from yogurt method It takes about 1 gallon of yogurt to get 2 cups of whey.

I have made whey by straining kefir before and it took about 1/2 – 3/4 gallon to to get 2 cups of whey.

By: Jenny

Jenny — Mon, 14 Mar 2011 20:25:18 +0000

Hi Kate –
Leave the fat on and cook it fat-side up.
– Jenny

By: Kate

Kate — Mon, 14 Mar 2011 19:53:28 +0000

I am about ready to start making this recipe and just opened up my brisket and it has a thick layer of fat, I am assuming I should cut it off? Any suggestions.