Re: [CH] Corned beef recipe

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Bill and Linda Moats: "Re: [CH] Big Jim Chiles"
• Previous message: Byron: "[CH] Plasticulture"
• Maybe in reply to: Andie Paysinger: "[CH] Corned beef recipe"
• Next in thread: T: "Re: [CH] Corned beef recipe"

Andie,
I'd swap sea salt for kosher just to get the additional trace elements into 
my system, but GranMamas method is otherwise the only one I know, too.
If you do the same with turkey, minus the vinegar and pickling spices, for 48 
hours before smoking or charcoal roasting, it is the moistest boid evah.  But 
you need a pot big enuff and a cold place to put it.
Gareth
you might chile dust the solution to a more "kicked up" level than usual

• Next message: Bill and Linda Moats: "Re: [CH] Big Jim Chiles"
• Previous message: Byron: "[CH] Plasticulture"
• Maybe in reply to: Andie Paysinger: "[CH] Corned beef recipe"
• Next in thread: T: "Re: [CH] Corned beef recipe"