happyjillin Posted May 19, 2020 Report Share Posted May 19, 2020 Well I found a place that was willing to try. It tastes like the real deal. The best I've had since Smitty and Rick were making it. It is not commercially viable yet. Not red and they don't have vacuum packing equipment. Brought it[2+ kilos to me in the brine pail and it needed further trimming. I cut it into 4 pieces as well and we use it for sandwiches only. I simmered it in water, in a baggy for 3 hours but next one I'm going to do for only 2. It was so nice to taste real corned beef again instead of that packaged crap that all the stores sell. Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 20, 2020 Author Report Share Posted May 20, 2020 My,my, am I the only one still interested in getting real corned beef right here in our own yard? 1 Quote Link to comment Share on other sites More sharing options...
Xena Posted May 20, 2020 Report Share Posted May 20, 2020 When you said, “It is not commercially viable yet” I assumed the corned beef was not available for purchase at this point. Is it? Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 20, 2020 Author Report Share Posted May 20, 2020 On 5/20/2020 at 1:01 PM, Xena said: When you said, “It is not commercially viable yet” I assumed the corned beef was not available for purchase at this point. Is it? I need to discuss colour and packaging with them which I will do this Saturday. I don't care how it looks and that I had to do further trimming. It takes 10 days,so the packaging is important so that they can sell it frozen like Smitty and Rick did. It needs to appeal to everybody. Boy, it sure tastes good! Quote Link to comment Share on other sites More sharing options...
dennis clark Posted May 20, 2020 Report Share Posted May 20, 2020 I’m very interested. 😳 Quote Link to comment Share on other sites More sharing options...
Toyhauler 4u Posted May 20, 2020 Report Share Posted May 20, 2020 So am I. What is the cost per kilo? What would you say is the approx edible weight after trimming? Now where do I buy some corn rye bread? Quote Link to comment Share on other sites More sharing options...
thevalerieleigh Posted May 20, 2020 Report Share Posted May 20, 2020 We would be interested! Let us know when it's commercially available and how to place an order. Thanks! Val Quote Link to comment Share on other sites More sharing options...
CHILLIN Posted May 21, 2020 Report Share Posted May 21, 2020 I wouldn' t order until I was satisified that they had solved the botulism problem from a long, wet cure. Probably the health department will require the same for a product produced at the commercial level. Usually sodium nitrate, saltpetre, is added, which is the red color. Most non nitrate recipes require celery juice powder - now where in the haitch do you buy that? https://www.theatlantic.com/health/archive/2013/12/how-not-to-die-of-botulism/281649/ 1 Quote Link to comment Share on other sites More sharing options...
Ian Greenwood Posted May 21, 2020 Report Share Posted May 21, 2020 I have a kilo of pink salt / sodium nitrate / super cure from Wiberg In Canada , which I don’t want .... if anyone wants it give me a call....766 5896....I’m home in the afternoons . 1 Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 21, 2020 Author Report Share Posted May 21, 2020 (edited) 4 hours ago, CHILLIN said: I wouldn' t order until I was satisified that they had solved the botulism problem from a long, wet cure. Probably the health department will require the same for a product produced at the commercial level. Usually sodium nitrate, saltpetre, is added, which is the red color. Most non nitrate recipes require celery juice powder - now where in the haitch do you buy that? https://www.theatlantic.com/health/archive/2013/12/how-not-to-die-of-botulism/281649/ This is MOD5 Try to be a little bit more polite ………………... I was the guinea pig for all of us that lust for REAL CORNED BEEF made here by a professional restaurateur. I ordered it having full confidence in them and my wife and I enjoyed it immensely with no ill effects. Edited May 21, 2020 by happyjillin edited so that there will be no unnecessary confusion. 1 Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 22, 2020 Author Report Share Posted May 22, 2020 I am getting a price on a vacuum machine and role of bags which I will give to them as they will also need it for another meat product that I requested they try to do that makes me drool and it will some of you too. Quote Link to comment Share on other sites More sharing options...
pappysmarket Posted May 22, 2020 Report Share Posted May 22, 2020 Don't post it here or you know who will start with more lectures. Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 22, 2020 Author Report Share Posted May 22, 2020 1 minute ago, pappysmarket said: Don't post it here or you know who will start with more lectures. SNORK! Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 22, 2020 Author Report Share Posted May 22, 2020 Can somebody let computerguy and ferret know re: real bulk corned beef soon available here. I know they really like the real stough. pedro kertesz Quote Link to comment Share on other sites More sharing options...
moderator-2 Posted May 22, 2020 Report Share Posted May 22, 2020 At request of the OP the thread has been cleaned of the personal chatter and is back on topic. Quote Link to comment Share on other sites More sharing options...
AngusMactavish Posted May 22, 2020 Report Share Posted May 22, 2020 I have been making my own corned beef for decades. It would take a simpleton to make the process dangerous. The main fault with locally brined beef will be the beef itself. I prefer the point half of the brisket with full fat layers. Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 22, 2020 Author Report Share Posted May 22, 2020 20 minutes ago, moderator-2 said: At request of the OP the thread has been cleaned of the personal chatter and is back on topic. Gracias! Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 22, 2020 Author Report Share Posted May 22, 2020 23 minutes ago, AngusMactavish said: I have been making my own corned beef for decades. It would take a simpleton to make the process dangerous. The main fault with locally brined beef will be the beef itself. I prefer the point half of the brisket with full fat layers. Looks great baked and you will note the foto in the OP is the same cut of the brisket just brined but not yet cooked. Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 24, 2020 Author Report Share Posted May 24, 2020 Had another chunk last night. only simmered it for 2 hrs,might even do it less next time.The pickles I used, not just for this but also on hotdogs,burgers and rouladen,are from Aguascaliente and can be bought at Walmart. They are the closest thing to Kosher style available around here. Vlasic Kosher brand, which are imported, are a joke and don't even come close in flavour to real Kosher or Kosher style-yuch! 3 Quote Link to comment Share on other sites More sharing options...
Mainecoons Posted May 24, 2020 Report Share Posted May 24, 2020 Damn that looks good, maybe you should open a restaurant! JUST KIDDING! 🤣 Quote Link to comment Share on other sites More sharing options...
dennis clark Posted May 24, 2020 Report Share Posted May 24, 2020 Thanks for the tip on the pickles. Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 24, 2020 Author Report Share Posted May 24, 2020 I sure do miss these,the absolute best Kosher pickles on the continent but only available in Canada I think. Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 24, 2020 Author Report Share Posted May 24, 2020 Mt Olive is garbage too. The jar that I showed in the foto is waaaay better than the imported crap sold here and is sour and the closest I could find to Strubs or Mrs. Wytes. It's in a kiosk between the bakery and hot dogs at Walmart. I've been getting it there for a few years now. Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 24, 2020 Author Report Share Posted May 24, 2020 I think that's the island but I grabbed the last jar on the shelf last week. Let's hope that they continue to reorder it. 1 Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 26, 2020 Author Report Share Posted May 26, 2020 On 5/21/2020 at 1:16 PM, Ian Greenwood said: I have a kilo of pink salt / sodium nitrate / super cure from Wiberg In Canada , which I don’t want .... if anyone wants it give me a call....766 5896....I’m home in the afternoons . Gracias Ian! I will give them this when I give them the packaging machine. Support your local restaurants .They are suffering and some will not make it. 1 Quote Link to comment Share on other sites More sharing options...
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