Comments on: Home-cured Corned Beef

By: Jan Jensen

Jan Jensen — Tue, 08 May 2012 01:52:50 +0000

Doubt about the celery juice.
Is it made from stalks or roots?
I live in Brasil,and here we can only get stalks!
(I finally got my butcher to understand what cut of meat I want for this recipe,as it’s not used here)
Hoping for an answer
Regards
Jan

By: Choymae Huie

Choymae Huie — Sun, 29 Apr 2012 23:43:41 +0000

This is an excerpt of an article from this site http://www.marksdailyapple.com/sodium-nitrite-meat/#axzz1tTTdycEu that explains why nitrites from vegetables are different from sodium nitrate added to commercial meat products. Nitrites, we should say, are related to but not the same as nitrates (PDF), which are present in many vegetables. When we eat nitrates, a small percentage of the nitrates is converted by the body into nitrites. A higher pH level in gastric juices results in more conversion of nitrates to nitrites. (Random note: Infants generally have a higher pH level in their digestive environment, which explains the guideline about limiting their intake of carrots.) Although vegetables constitute a fair amount our nitrite intake (after conversion), vegetables contain antioxidants that reduce the formation of nitrosamines, the real risk of nitrites.

By: Choymae Huie

Choymae Huie — Sun, 29 Apr 2012 22:06:15 +0000

I tried your recipe and have uses it on other cuts of tougher grass fed beef, the last a cross rib steak. The cost of grass fed beef is so expensive and I was hoping that it would tenderize the cut enough to broil, but unfortunately, not enough. I plan to slice the rest across the grain and put it into a sandwich.
My question is can you use the brine to season other things after the corn beef is cured? After curing my steak, I used it to cure chicken liver for two day and ate a few ounces raw with no apparent negative affects along with my raw pasture eggs for breakfast.

The second time, I opened a coconut that had mold on the outside and extracted the meat and water, but left them both over night on the counter. The next morning, I had some of the water and coconut meat and some non fermented raw chicken liver, also left outside the frig for about a half a day and started to get a headache. Knowing I had pushed the envelope to far, I decided to drink some whey that had been fermenting in kefir grains and to my surprise the headache disappeared instantly.

Today, I had some frozen chicken liver, that I had placed in the corn beef brine last night and ate with my raw eggs this morning and this time I have an ever slight headache. It’s so slight that I’m not sure if it’s my imagination or perhaps I need to ferment chicken livers longer than overnight if it was frozen to begin with.

I’m just wondering if anyone has used the brine in this way and what was the results?

By: Home Cured Corned Beef « Stitching Hearts Together

Home Cured Corned Beef « Stitching Hearts Together — Sat, 28 Apr 2012 19:09:43 +0000

[...] I “happened” (thank you Lord!!) across a blog post Home Cured Corned Beef and I’ve never looked back. This will be my 4th year doing our St. Patrick’s Day dinner [...]

By: Jill Swanson

Jill Swanson — Wed, 04 Apr 2012 01:24:17 +0000

I tried to make this and FAILED big time! I tried curing my meat on the counter top for 3 days and it was nice and pink on the outside and, not knowing any better, I tossed the brine and put it in the crock pot. When we cut it for dinner, only the outer 1/8 inch was cured and the rest was just boiled beef. I used 2 c. whey, 2 c. celery juice (I blended it in my blender) and then topped it off w/ water–I had to use quite a bit of water to cover the cut of meat (I filled a 3 qt crock pot). Could I have diluted the brine too much? I may have had a 4 lb brisket but even then NT only calls for 1/2 cup whey and your recipe calls for 2 c. so I figured I was fine….any thoughts? I am so disappointed it didn’t turn out!

By: Savvy

Savvy — Sun, 01 Apr 2012 13:23:06 +0000

The people doing nitrate-free cures around here have mentioned that beet juice is also used. I wonder what that would do the color issue?

By: Elizabeth

Elizabeth — Sat, 31 Mar 2012 00:00:11 +0000

I finally cured my own brisket thanks to this fantastic recipe. I cooked it in my crock pot with cabbage yesterday and it turned out PERFECTLY. Thank you so much, Jenny for sharing this. I was pretty intimidated to start, but it was so easy! As a side note, I have not been able to find Sally Fallon’s version in my copy of Nourishing Traditions. I wonder if I’m missing something…

By: St. Patrick’s Day Recipe Roundup | How To Cook Like Your Grandmother

St. Patrick’s Day Recipe Roundup | How To Cook Like Your Grandmother — Thu, 22 Mar 2012 12:58:58 +0000

[...] [...]

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 [...]