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Thread: Corned Beef Brisket...What's in the spice packets?

  1. #1
    JW Guest

    Default Corned Beef Brisket...What's in the spice packets?

    Up here, there are no pre-packaged corned beef briskets with flavor
    packets. The only corned beef we used to get were sealed bags with the
    brisket soaking in the brine. I wasn't into corned beef then and they
    are no longer available. A friend from the U.S. sent me a slow cooker
    recipe that included spice packets with the corned beef.. I don't know
    what is in these packets. She doesn't either. We have stuff called
    "pickling spice" that I use sometimes for pickled eggs. Same stuff? If
    so, how much per pound of meat? If not, can some kind person give me
    the exact contents of these "packets" While we're at it, I am a bit
    confused as to the directions I've read in some recipes. Do you soak
    the brisket in the brine first, rinse, then cook in water or beer or
    whatever, or do you cook it in the brine, then rinse? And another
    thing, does it have to be beef brisket? Does it even have to be beef?
    I have some moose meat in the freezer. This meat is very lean. Would
    that work? I welcome your response.

  2. #2
    The Other Guy Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    On Sat, 14 Mar 2009 05:45:37 -0500, JW <[email protected]> wrote:

    >Up here, there are no pre-packaged corned beef briskets with flavor
    >packets.


    Do a search for 'pickling spice'.
    (start here, http://whatscookingamerica.net/Q-A/PicklingSpice.htm)

    That's included with the blander version of commercial corned beef for
    those (like me) who want it for flavorful.

    I keep a bottle on hand, use some, and pour what's in the packet back
    into the bottle to partly replace what I used.






    To reply by email, lose the Ks...


  3. #3
    Ed Pawlowski Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?


    "JW" <[email protected]> wrote in message
    news:[email protected]..
    > Up here, there are no pre-packaged corned beef briskets with flavor
    > packets. The only corned beef we used to get were sealed bags with the
    > brisket soaking in the brine. I wasn't into corned beef then and they
    > are no longer available. A friend from the U.S. sent me a slow cooker
    > recipe that included spice packets with the corned beef.. I don't know
    > what is in these packets. She doesn't either. We have stuff called
    > "pickling spice" that I use sometimes for pickled eggs. Same stuff? If
    > so, how much per pound of meat? If not, can some kind person give me
    > the exact contents of these "packets" While we're at it, I am a bit
    > confused as to the directions I've read in some recipes. Do you soak
    > the brisket in the brine first, rinse, then cook in water or beer or
    > whatever, or do you cook it in the brine, then rinse? And another
    > thing, does it have to be beef brisket? Does it even have to be beef?
    > I have some moose meat in the freezer. This meat is very lean. Would
    > that work? I welcome your response.



    The spice packs are nearly identical to the pickling spices you have. They
    may vary by brand, but all are similar. Use about a teaspoon to a pound of
    meat

    Your next part has me a bit confuse. Corned beef is beef that has been
    cured in a brine with salt and "cure". Are you talking about doing the cure
    yourself or with a commercial made product? If you are doing the cure, it
    takes about 5 days in the brine at about 38 degrees F. After curing, I soak
    the meat in water for a couple of hours to remove the excess salt. I'm
    assuming you are going to do the cure first, then the crockpot cooking.

    Do you need beef? No, but if you use pork you have ham. If you use moose, I
    have no idea what you get.



  4. #4
    brooklyn1 Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?


    "Ed Pawlowski" <[email protected]> wrote in message
    news:17Nul.13763$[email protected]..
    >
    > "JW" <[email protected]> wrote in message
    > news:[email protected]..
    >> Up here, there are no pre-packaged corned beef briskets with


    WTF is "pre-packaged"? It's either packaged or not.

    flavor
    >> packets. The only corned beef we used to get were sealed bags with the
    >> brisket soaking in the brine. I wasn't into corned beef then and they
    >> are no longer available. A friend from the U.S. sent me a slow cooker
    >> recipe that included spice packets with the corned beef.. I don't know
    >> what is in these packets. She doesn't either. We have stuff called
    >> "pickling spice" that I use sometimes for pickled eggs. Same stuff? If
    >> so, how much per pound of meat? If not, can some kind person give me
    >> the exact contents of these "packets" While we're at it, I am a bit
    >> confused as to the directions I've read in some recipes. Do you soak
    >> the brisket in the brine first, rinse, then cook in water or beer or
    >> whatever, or do you cook it in the brine, then rinse? And another
    >> thing, does it have to be beef brisket? Does it even have to be beef?
    >> I have some moose meat in the freezer. This meat is very lean. Would
    >> that work? I welcome your response.

    >
    >
    > The spice packs are nearly identical to the pickling spices you have.
    > They may vary by brand, but all are similar. Use about a teaspoon to a
    > pound of meat
    >
    > Your next part has me a bit confuse. Corned beef is beef that has been
    > cured in a brine with salt and "cure". Are you talking about doing the
    > cure yourself or with a commercial made product? If you are doing the
    > cure, it takes about 5 days in the brine at about 38 degrees F. After
    > curing, I soak the meat in water for a couple of hours to remove the
    > excess salt. I'm assuming you are going to do the cure first, then the
    > crockpot cooking.
    >
    >

    Corning can be accomplished without cure, just salt (NACL). Historically
    that's how corning was done for thousands of years) it's called corned
    because way, way back then "corn" was a measurement for grains, very coarse
    salt grains were called corns, those people never heard of corn (maize).
    "Cure" is a relatively recent/modern invention, cure is a preservative that
    maintains the red color, otherwise corned beef would be grey... but would
    taste exactly the same.

    There are many pickling spice blends, the greater the ratio of mustard seed
    the cheaper. How much pickling spice to use during *cooking* (really don't
    need any, the corned beef is already seasoned during corning, using more
    during cooking just adds a bit more flavor, and pickling spice is cheap)
    depends entirely on the volume of water and personal taste, has nothing to
    do with the quantity of meat at this point (also the unknown of the spice
    used during corning), wash off any old spice clinging to the meat, it's
    already spent, if there's a spice packet included it's invaribly weak spice
    so I add to it, again, pickling spice is cheap. A Tbls spice per gallon of
    water is a good starting point (also a good idea to place the pickling spice
    into a stainless steel infuser, a much neater result, who needs to bite down
    on pickling spice).

    After a lifetime of preparing corned beef I've found Penseys pickling spice
    blend the best for cooking corned beef:
    http://www.penzeys.com/cgi-bin/penze...lingspice.html

    Penzeys also has a stronger (more costly) spice blend specifically
    formulated for those wanting to corn beef themselves (I don't recommend
    newbies attempt this at home lest you kill someone; corning is not brining):
    http://www.penzeys.com/cgi-bin/penze...eyscorned.html

    After reading all the methods here for cooking corned beef (crock pots and
    pressure processors yer ass), and how much folks pay, all I can say is you
    are all wasting your money (you'd all do better to buy canned). There is
    only one proper method, mine... it's in the RFC Cookbook, and all over the
    net.




  5. #5
    Dan Abel Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    In article <17Nul.13763$[email protected]>,
    "Ed Pawlowski" <[email protected]> wrote:


    > Do you need beef? No, but if you use pork you have ham. If you use moose, I
    > have no idea what you get.


    It seems more than reasonable to call it "corned moose".

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  6. #6
    sf Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    On Sat, 14 Mar 2009 05:45:37 -0500, JW <[email protected]> wrote:

    >Up here, there are no pre-packaged corned beef briskets with flavor
    >packets. The only corned beef we used to get were sealed bags with the
    >brisket soaking in the brine. I wasn't into corned beef then and they
    >are no longer available. A friend from the U.S. sent me a slow cooker
    >recipe that included spice packets with the corned beef.. I don't know
    >what is in these packets. She doesn't either. We have stuff called
    >"pickling spice" that I use sometimes for pickled eggs. Same stuff?


    Yes.

    >If so, how much per pound of meat?


    No need to measure, it's not rocket science. I'd use maybe 1T per
    pot.

    >If not, can some kind person give me
    >the exact contents of these "packets" While we're at it, I am a bit
    >confused as to the directions I've read in some recipes. Do you soak
    >the brisket in the brine first, rinse, then cook in water or beer or
    >whatever, or do you cook it in the brine, then rinse? And another
    >thing, does it have to be beef brisket?


    We had a thread in the not too distant past where someone was using a
    cut that wasn't brisket and wondered why it was so dry, so yes - use
    brisket.

    >Does it even have to be beef?


    It does if you want corned *beef*.

    >I have some moose meat in the freezer. This meat is very lean. Would
    >that work? I welcome your response.


    If the meat is too lean, it will be dry. It's your call.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  7. #7
    Lynn from Fargo Ografmorffig Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    On Mar 14, 6:14*am, "Ed Pawlowski" <e...@snet.net> wrote:
    > "JW" <jwfil...@mts.net> wrote in message
    >
    > news:[email protected]..
    >
    > > Up here, there are no pre-packaged corned beef briskets with flavor
    > > packets. The only corned beef we used to get were sealed bags with the
    > > brisket soaking in the brine. I wasn't into corned beef then and they
    > > are no longer available. A friend from the U.S. sent me a slow cooker
    > > recipe that included spice packets with the corned beef.. I don't know
    > > what is in these packets. She doesn't either. We have stuff called
    > > "pickling spice" that I use sometimes for pickled eggs. Same stuff? If
    > > so, how much per pound of meat? If not, can some kind person give me
    > > the exact contents of these "packets" *While we're at it, I am a bit
    > > confused as to the directions I've read in some recipes. Do you soak
    > > the brisket in the brine first, rinse, then cook in water or beer or
    > > whatever, or do you cook it in the brine, then rinse? And another
    > > thing, does it have to be beef brisket? Does it even have to be beef?
    > > I have some moose meat in the freezer. This meat is very lean. Would
    > > that work? I welcome your response.

    >
    > The spice packs are nearly identical to the pickling spices you have. *They
    > may vary by brand, but all are similar. Use about a teaspoon to a pound of
    > meat
    >
    > Your next part has me a bit confuse. *Corned beef is beef that has been
    > cured in a brine with salt and "cure". *Are you talking about doing thecure
    > yourself or with a commercial made product? * *If you are doing the cure, it
    > takes about 5 days in the brine at about 38 degrees F. *After curing, Isoak
    > the meat in water for a couple of hours to remove the excess salt. *I'm
    > assuming you are going to do the cure first, then the crockpot cooking.
    >
    > Do you need beef? *No, but if you use pork you have ham. If you use moose, I
    > have no idea what you get.


    Bull . . . winkle?
    Lynn in Fargo

  8. #8
    Theron Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?


    "Ed Pawlowski" <[email protected]> wrote in message
    news:17Nul.13763$[email protected]..
    >
    > "JW" <[email protected]> wrote in message
    > news:[email protected]..
    >> Up here, there are no pre-packaged corned beef briskets with flavor
    >> packets. The only corned beef we used to get were sealed bags with the
    >> brisket soaking in the brine. I wasn't into corned beef then and they
    >> are no longer available. A friend from the U.S. sent me a slow cooker
    >> recipe that included spice packets with the corned beef.. I don't know
    >> what is in these packets. She doesn't either. We have stuff called
    >> "pickling spice" that I use sometimes for pickled eggs. Same stuff? If
    >> so, how much per pound of meat? If not, can some kind person give me
    >> the exact contents of these "packets" While we're at it, I am a bit
    >> confused as to the directions I've read in some recipes. Do you soak
    >> the brisket in the brine first, rinse, then cook in water or beer or
    >> whatever, or do you cook it in the brine, then rinse? And another
    >> thing, does it have to be beef brisket? Does it even have to be beef?
    >> I have some moose meat in the freezer. This meat is very lean. Would
    >> that work? I welcome your response.

    >
    >
    > The spice packs are nearly identical to the pickling spices you have.
    > They may vary by brand, but all are similar. Use about a teaspoon to a
    > pound of meat
    >
    > Your next part has me a bit confuse. Corned beef is beef that has been
    > cured in a brine with salt and "cure". Are you talking about doing the
    > cure yourself or with a commercial made product? If you are doing the
    > cure, it takes about 5 days in the brine at about 38 degrees F. After
    > curing, I soak the meat in water for a couple of hours to remove the
    > excess salt. I'm assuming you are going to do the cure first, then the
    > crockpot cooking.
    >
    > Do you need beef? No, but if you use pork you have ham. If you use moose,
    > I have no idea what you get.
    >

    Are you curing with nitrites? If so, are you using Prague power? What is
    your brine recipe?

    Ed




  9. #9
    Kswck Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?


    "JW" <[email protected]> wrote in message
    news:[email protected]..
    > Up here, there are no pre-packaged corned beef briskets with flavor
    > packets. The only corned beef we used to get were sealed bags with the
    > brisket soaking in the brine. I wasn't into corned beef then and they
    > are no longer available. A friend from the U.S. sent me a slow cooker
    > recipe that included spice packets with the corned beef.. I don't know
    > what is in these packets. She doesn't either. We have stuff called
    > "pickling spice" that I use sometimes for pickled eggs. Same stuff? If
    > so, how much per pound of meat? If not, can some kind person give me
    > the exact contents of these "packets" While we're at it, I am a bit
    > confused as to the directions I've read in some recipes. Do you soak
    > the brisket in the brine first, rinse, then cook in water or beer or
    > whatever, or do you cook it in the brine, then rinse? And another
    > thing, does it have to be beef brisket? Does it even have to be beef?
    > I have some moose meat in the freezer. This meat is very lean. Would
    > that work? I welcome your response.


    Same stuff.



  10. #10
    FERRANTE Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    I just bought some corned beef spices from Pensky's online.

    http://www.penzeys.com/cgi-bin/penze...eyscorned.html

    Mark

  11. #11
    Wayne Boatwright Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    On Sun 15 Mar 2009 05:48:49p, FERRANTE told us...

    > I just bought some corned beef spices from Pensky's online.
    >
    > http://www.penzeys.com/cgi-bin/penze...eyscorned.html
    >
    > Mark
    >


    Several years ago I was restocking some spices from Penzey's and bought both
    the Corned Beef Spice and Pickling Spice. I found I preferred the flavor of
    the Pickling Spice in my corned beef. YMMV

    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

  12. #12
    Mark Thorson Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    FERRANTE wrote:
    >
    > I just bought some corned beef spices from Pensky's online.
    >
    > http://www.penzeys.com/cgi-bin/penze...eyscorned.html


    Heh. Penzey Scorned.

  13. #13
    sf Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    On Sun, 15 Mar 2009 17:43:15 -0800, Mark Thorson <[email protected]>
    wrote:

    >FERRANTE wrote:
    >>
    >> I just bought some corned beef spices from Pensky's online.
    >>
    >> http://www.penzeys.com/cgi-bin/penze...eyscorned.html

    >
    >Heh. Penzey Scorned.


    I don't get it, but I don't buy from Penzy.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  14. #14
    Christine Dabney Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    On Sun, 15 Mar 2009 19:45:59 -0700, sf <[email protected]> wrote:
    >I don't get it, but I don't buy from Penzy.


    You might really like them. When I get back, I am taking a trip there
    to their Menlo Park store: I will pick you up on the way....

    Christine
    --
    http://nightstirrings.blogspot.com

  15. #15
    sf Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    On Sun, 15 Mar 2009 20:47:30 -0600, Christine Dabney
    <[email protected]> wrote:

    >On Sun, 15 Mar 2009 19:45:59 -0700, sf <[email protected]> wrote:
    >>I don't get it, but I don't buy from Penzy.

    >
    >You might really like them. When I get back, I am taking a trip there
    >to their Menlo Park store: I will pick you up on the way....
    >

    OK, but I can buy in bulk here.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  16. #16
    sf Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    On Sun, 15 Mar 2009 20:47:30 -0600, Christine Dabney
    <[email protected]> wrote:

    >On Sun, 15 Mar 2009 19:45:59 -0700, sf <[email protected]> wrote:
    >>I don't get it, but I don't buy from Penzy.

    >
    >You might really like them. When I get back, I am taking a trip there
    >to their Menlo Park store: I will pick you up on the way....
    >

    Shoot, I sent my other message before getting to the point... I didn't
    understand the "scorned" part of that url the "heh" made by the
    poster. It doesn't look like a joke, it looks like you can really
    order from it. So, why "scorned"?



    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  17. #17
    Christine Dabney Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    On Sun, 15 Mar 2009 21:08:35 -0700, sf <[email protected]> wrote:

    >On Sun, 15 Mar 2009 20:47:30 -0600, Christine Dabney
    ><[email protected]> wrote:
    >
    >>On Sun, 15 Mar 2009 19:45:59 -0700, sf <[email protected]> wrote:
    >>>I don't get it, but I don't buy from Penzy.

    >>
    >>You might really like them. When I get back, I am taking a trip there
    >>to their Menlo Park store: I will pick you up on the way....
    >>

    >OK, but I can buy in bulk here.


    I can too, at various places, but I can't usually get the quality of
    Penzeys when I do so. And in many cases, I prefer quality over buying
    in bulk.

    Christine
    --
    http://nightstirrings.blogspot.com

  18. #18
    sf Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    On Sun, 15 Mar 2009 22:30:06 -0600, Christine Dabney
    <[email protected]> wrote:

    >On Sun, 15 Mar 2009 21:08:35 -0700, sf <[email protected]> wrote:
    >
    >>On Sun, 15 Mar 2009 20:47:30 -0600, Christine Dabney
    >><[email protected]> wrote:
    >>
    >>>On Sun, 15 Mar 2009 19:45:59 -0700, sf <[email protected]> wrote:
    >>>>I don't get it, but I don't buy from Penzy.
    >>>
    >>>You might really like them. When I get back, I am taking a trip there
    >>>to their Menlo Park store: I will pick you up on the way....
    >>>

    >>OK, but I can buy in bulk here.

    >
    >I can too, at various places, but I can't usually get the quality of
    >Penzeys when I do so. And in many cases, I prefer quality over buying
    >in bulk.
    >

    See my PS post.



    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  19. #19
    Wayne Boatwright Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    On Sun 15 Mar 2009 09:08:35p, sf told us...

    > On Sun, 15 Mar 2009 20:47:30 -0600, Christine Dabney
    > <[email protected]> wrote:
    >
    >>On Sun, 15 Mar 2009 19:45:59 -0700, sf <[email protected]> wrote:
    >>>I don't get it, but I don't buy from Penzy.

    >>
    >>You might really like them. When I get back, I am taking a trip there
    >>to their Menlo Park store: I will pick you up on the way....
    >>

    > OK, but I can buy in bulk here.
    >
    >


    You can also buy in large packages from Penzey's, as well, which is far
    more economical than the usual size spice jars. I do this for the
    herbs/spices I use in quantity. Quality and freshness are factors, too. I
    remember a bottle of whole coriander seeds I ordered from The Spice House
    that was full of little worms. UGH! A couple of herbs I ordered from
    other sources were so old they just smelled like grass.

    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

  20. #20
    Dan Abel Guest

    Default Re: Corned Beef Brisket...What's in the spice packets?

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On Sun, 15 Mar 2009 20:47:30 -0600, Christine Dabney
    > <[email protected]> wrote:
    >
    > >On Sun, 15 Mar 2009 19:45:59 -0700, sf <[email protected]> wrote:
    > >>I don't get it, but I don't buy from Penzy.

    > >
    > >You might really like them. When I get back, I am taking a trip there
    > >to their Menlo Park store: I will pick you up on the way....
    > >

    > Shoot, I sent my other message before getting to the point... I didn't
    > understand the "scorned" part of that url the "heh" made by the
    > poster. It doesn't look like a joke, it looks like you can really
    > order from it. So, why "scorned"?


    PENZEYS CORNED BEEF SOMETHING

    Take the "s" off the end of "penzeys" and stick it in front of the
    "corned". Funniest thing in the whole world!

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

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