Quote:
Originally Posted by T.G
They are very similiar, it's mainly just some differences in the curing spices and preperation.
These are both good places to start:
http://www.virtualweberbullet.com/pastrami.html
http://www.virtualweberbullet.com/cornedbeef.html
I've done both and if you go the prepackaged corned beef method, I will say that to me, it really didn't make that much of a noticeable difference in flavor if I used the one with the spices in the brine or the spices in the packet, but what did make a big difference was getting one that is USDA Choice versus USDA Select. Wash it for at least 4 times longer than what they recommend (I would soak/wash overnight - otherwise it ends up tasting like a nitrate salt lick).
Oh, and some mustard seed and ground juniper berries in the rub will really turn things up a notch.
PS: TenderQuick is damned near impossible to find out here, only place you might find it is a restaurant supply. You can just salt cure the brisket, but that takes weeks. Packed in a vacuum sealer bag with the brine though that might not be that big of a problem - having a semi-open container of brine and meat in a home refrigerator for weeks is a PITA. |
BTW, if you can find pre-pack corned beef that is NOT nitrate cured (Whole Foods maybe?) , I would pay the extra money for it, as you can avoid that strong "hammy" taste that the nitrate cured prepacks will give you. Yeah, the tenderquick prep has it too, but not as pronounced.
You'll understand what I mean once you try it. It might not bother you, in fact, some people seem to like the hammy flavor. Personally, I can live without it.
(sorry about the hard to follow posting, kind of disjointed this morning)