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[Bentley]

Never had a Bad free drink in my life.
Buffalo is what Beef tasted like 40 years ago, wonderful.
Fresh cut grass is good smelling!
I love cucumbers, cilantro is still nasty!

Any plans for more Dry Aging?  I wonder how a corned beef Dry Aged and then cooked or steamed with out trimming would taste?

[yorkdude]

Is that a dare or a suggestion, either way talk to me.
I might be a huckleberry.
Love corned beef but have always bought it.

[Bentley]

It just popped into my mind as the next cooking "holiday" for me.  I usually boil or now steam my CB to cook it.  But I guess desiccated meat is desiccated meat ehh?

I just realized I have 2 or 3 pieces left from the one I cured 3 months ago.  I might take a 3lb piece and give it a go...Let see March 17 minus 35 = 2/9/2018 to start the process.  What the heck, we are here to try new techniques right?

[yorkdude]

O.K. I'm in.
So I will need what......besides direction.
I'm all ears.

[Bentley]

Not to discourage or diminish your enthusiasm...but do want me to try it 1st and see if it is a bust?  I am flying by the seat of my pants.  I guess some corned beef and then we treat it like fresh piece of meat.  And we Age it for as long as we want.

[okie smokie]

Not to discourage or diminish your enthusiasm...but do want me to try it 1st and see if it is a bust?  I am flying by the seat of my pants.  I guess some corned beef and then we treat it like fresh piece of meat.  And we Age it for as long as we want.

May end up as jerky?

[yorkdude]

How about you help me on Corning one 1st , heck it's a good start and then who knows.
Not much else to do until it warms up a bit.

[Bentley]

Sure.  Let me know if there are any additional questions.


Make Corned beef or Pastrami from Scratch

[Free Mr. Tony]

I've got one going I put in the cure a couple days ago. Found a beautiful flat at Costco that was way better looking than the prime packers they had out. I went back and forth and finally bit the bullet even though it was 7.99 a pound versus 3.29 for the packers. The marbling in this flat rivaled some choice points I've seen.

[yorkdude]

First off, let me apologize, that "huckleberry " comment reads a bit snotty, that I'm not.
Now to the business at hand, you say 10 days of corning, a tad early to start for St. Pats?
Could wet age a month but the start is too early still right?
Please let me know as I am definitely interested in doing this.
FMT is yours for St. Pats?

[Free Mr. Tony]

First off, let me apologize, that "huckleberry " comment reads a bit snotty, that I'm not.
Now to the business at hand, you say 10 days of corning, a tad early to start for St. Pats?
Could wet age a month but the start is too early still right?
Please let me know as I am definitely interested in doing this.
FMT is yours for St. Pats?

Mine is destined to be pastrami in about a week. I had no real intention of corning a brisket until I saw that piece of meat at Costco.

If I'm reading Bentley's post correctly, it looked like he was doing the math for a 35 day dry age so that one that he has already corned will be ready for St Patricks Day. Is that correct, Bentley?

[Bentley]

Yes.

As far as curing the meat, you can do it at any time and you have it for whenever you want.  I usually go 14 days, but I like salt. I also never got the soaking to get rid of the salt...hey why not just have some pot roast?

I am not really sure why anyone would think they could dry age a piece of corned beef, then not trim it and cook. And think that it will be good.  I guess that is just for "pure science"  it has no real benefit to society?

If I'm reading Bentley's post correctly, it looked like he was doing the math for a 35 day dry age so that one that he has already corned will be ready for St Patricks Day. Is that correct, Bentley?

I did not see anything in the huckleberry comment, but I think I am very naïve in many things...