Package the Spice
Follow the recommendations in the Morton Salt Booklet for the amount of meat you are going to cure. You will need to weigh the meat to get an approximation of how much you have to adjust the amount of Tender Quick, sugar, and other spices called out in the booklet.
I like to also go ahead and prepare spice packets
for when I’m actually cooking the Corned Beef after it is cured. I generally like to cook mine in a Crock Pot all day while I’m away at work. So the spice packet saves me a lot of make-up time in the morning before I leave for work. Put the roast in the Crock Pot, open the spice packet, and cover the meat with water, or stock, and let the Crock Pot do its thing all day on the Low setting. The packet can be sealed into the packaging with the meat, as we will see here.I have had good luck with the locally available dried spice mix in the pictured Crab Boil. I open the bag and make my own packets up with
1 tablespoon of Crab Boil dried spice,
1 teaspoon of Kosher Salt,
1 teaspoon of added Yellow Mustard Seed.
I use my Food Saver to make up the little packages of spice, and insert one in each Corned Beef roast package that I make. You can adjust this spice mix to your own tastes.
(Click on Pictures for a full size view, use your browser's Back button to return)
3 comments:
I have had excellent luck with using pickling spice. Many spice houses have ready-made corned beef spices, but they tend to run a little "dark" in flavor. McCormick's Pickling Spice in the fancy jar is a much brighter flavor. About 3/4 to 1 tablespoon full per pound is about right, whether you use a brine cure or a dry cure as outlined here.
Thank you for that info, I'm glad to add it here. When I first used these spice, I made it too heavy, and had to cut back to one tablespoon of the crab boil spice. My intention is to present ingredients that are readily available at the supermarket. Good additional info, thanks!
Pickling spice is essentially a combination of mustard seed, coriander, black pepper corns, red pepper flakes, bay leaf (crushed)and crushed cinnamon (not ground).
Post a Comment