How to Make Corned Beef from Scratch!

[PoedPeasant]

Who is playing flute? Rick sounds stingy with the beer ;) i would be too.

[daisylee789]

you genius! Always wanted to cook, this, not sure if i can get all the ingredients though

[DaynaT060]

This was an excelletn video. I have been wanting to know how to make corned beef for years. Thanks! John

[backyardsounds]

Saltpetre's main reason for introduction is the destruction of botulism. That was the only reason it was added. That's it.

[arnoldcustom]

@atticus9799 for years been making my hamberger patties using Mortons, and you BBQ them and no mater how long you cook them for they stay pink, it is funny people think there still raw

[arnoldcustom]

@atticus9799 gee other vid on this say to use Morton curing salt because it makes it pink and use dark brown sugar, my root seller is much colder then any fridge all year long, i asked the drug store for salt peter and what the dif is from Mortons, they said it is the same as using salt peter and cosher salt , he went and got a bag of Mortons in it list in the ingrdeants salt peter in it, maybe I will try it both ways see what dif it makes, i seen 4 other vids here say use Mortons,

[psiXoniK]

omg so hungry!!!

[arnoldcustom]

your cosher salt

after watching more, you say the salt peter makes the meat pink, well if you use the Motens curing salt you would not need the salt peter, the morton salt do just that, makes the meat pink and stays that why. true?.

[atticus9799]

@arnoldcustom Wrong. Curing salt does not have salt petre in it. You have to get salt petre from the pharmacist. You do not need the salt petre to achieve the "corning" that is desired. If you don't use it, it will not be pink. That is the only difference. If you smoke the corned beef after the corning processes, you will have pastrami.

[backyardsounds]

Yep, atticus9799 is correct. Saltpetre isn't in pickling salt and saltpetre itself is used to kill botulism spores, and nothing more. Botulism grows in places where oxygen is absent (canning, submerged foods in water for long periods). It's rare though... I've been canning and brining for a long time and never been worried about it. I don't think it was used back in the day and may have started with food packing companies. I'm not sure about that though.

[arnoldcustom]

your cosher salt

you say brown sugar, is it the dark bronn sugar or the yellow, all smoking i do i use the dark because it has malasas in it.

[atticus9799]

@arnoldcustom All brown sugar has Molasses in it. The dark brown just has more Molasses than the light brown. Use what you like.

[arnoldcustom]

your cosher salt

is that like Mortons curing salt, same I use for making smoke bacon, sasage, smoked beef /moose/dear rosts, chicken, it makes the meat stay a nice pink color?

[atticus9799]

@arnoldcustom No, Kosher salt is not like curing salt. when you smoke the meat, that is what makes it pink, not the salt.

[arnoldcustom]

HOW ABOUT PUTTING IT IN MY ROOT SELLER, IT YOU KNOW WHAT IT IS, i HANG MY MOOSE AN DEAR IN FOR 10 TO 15 DAY BEFORE CUTTING

[atticus9799]

@arnoldcustom It needs to be refrigerated to avoid spoilage.

[backyardsounds]

Making-me-hungryyyyyyyy!!!!!!!­

[H3nryTheChief]

haha a split second before you said "alien" i switched to a tab that had a documentary on Alien encounters LOL, coincidence much? xD

anyways, great video, im gonna make this when i get time, really really tempted xD

[jcg888888]

you talk too much, i'm so irritated by your too much talk! @_@

[atticus9799]

@jcg888888 You irritate me too! So that makes us even butt head! Who cares what you think? Get a life. Upload some videos and learn good English grammar. My subscribers like me. You are blocked.

[neonseacow]

@jcg888888 What do you expect her to do? sit there and point? Dude shes giving instructions to help everyone out.

[gyjainga]

Hi! Nice to have discovered you. A question I have is, after the curing process does the corned beef keep longer than ordinary meats? What I understand is corning your meat was a process that preserved meat at cool temperatures. Is that true? In any case, I'll be trying your recipe some time soon.

[BrightStaroftheDawn]

Oh yes.

I am definitely making this.

Very excellent.

[NatSafe]

VERY NICE! Clear, precise and practical! Thank you very much! I don't have much space in our 1 refrigerator, but perhaps I will do this in the winter and put it in a cooler on our deck outside. Should keep it cool enough without freezing.

[PhantomAct]

If u reduce the amount of meat & proportions of other ingredients, then one can use a normal fridge.

[atticus9799]

@PhantomAct I do use a normal fridge. I just have an extra one in my storage room. That way is it out of the way. You don't have to reduce the size or proportions at all. You can clear out a shelf and use your regular fridge if you only have one.

[PhantomAct]

@atticus9799 Haha, i have only one standard-size tall fridge and your brisket's container will never fit in it... unless i cut up the meat in half and use 2 smaller containers. Nice helpful video tho! Before that the only Corned Beef i knew came from a can... also Corned Mutton. Delicious for bacon style quick fry-ups.

[OUARNP]

I am glad for the juniper berry explanation - GIN? Holy crap, move to Oklahoma with a katrillion cedar trees! And we have been drinking scotch, beer and bourbon? What the hell? FYI - had to call poison control after my toddler ate the juniper berries from an FTD arrangement years ago and all was good obviously. They make some medicines from them, too. THX!

[bryanhamade]

This chick definitely looks like she knows a thing or two about food! Awesome video!

[ricklude]

Dia wit atticus9799,

Just want you to know, that these are the clearest instructions for "corning" brisket that I've seen. Everone else's is mumbo jumboed up, in ten different video parts, etc, etc..

Just want to say thanks and let you know I've "saved" your vid for very near future reference. :-)

Slan go foil,

ricklude

[TheMrsVolfie]

AMAZING!

I can't wait to make this! Before you cook it..can you cut that nrisket up and freeze it?

[kuei12]

Juniper berries can easily be found on ebay

[m6dm90]

@kuei12 they can also be easily found outside where plants grow

[kuei12]

@m6dm90 ...Plants grow in my lawn, but I have never seen juniper berries in my lawn.

[m6dm90]

@kuei12 why dsont you look for them

[kuei12]

@m6dm90 ...I did. On ebay.

[likethepear]

I just don't see how this can be safe. Meat sitting in liquid, it's gotta be rotten after a few days!

[lathan1977]

@likethepear you're dumb.

[thebibleisfiction]

thanks for posting this looks great

[lostqmc]

Penzeys Spices, on line, has a Corned Beef spice that has all the the spices mentioned in one jar.

[jennvicious13]

I can't wait to try your recipe out! My boyfriend loves corned beef, i'm mexican so i have no idea how to make it. Your way looks so accurate and tasty! And by the way, I love your kitchen! :D

[austinsimpleliving]

Sounds Awesome. Now I have a new way to prepare brisket instead of Texas BBQ. Wish I would have seen this sooner. Cant wait to see how you cook it up.

[lkcheat]

love the vid - will try this one. ps please tell me what kind of beer fridge you have - i have recently begun to brew my own beer with the mr. beer kit. thanks!

[VivianRinSC]

It's been years since I made it from scratch. I didn't use salt petre and it tasted great just didn't look pink. I wonder if beet juice could be used instead, just to color the meat. We've gone nitrite and nitrate free. So I'm only buying stuff like organic hot dogs but making my own bacon, sausage (not link kind) and will be corning our beef, too. Waiting for a sale.

As a Korean we always had a 2nd frig, not for beer but for kimchee which really stinks up other foods. lol. Will use that. lol

[1kperday]

Great vid... I just made corned beef (the pre-brined; packaged kind) last sunday (check my vid if you want) and was wondering how to make it from scratch. I'll definitely make it from scratch next time! Thanks for the vid!

[Hybrid5226]

Ha

Just watched your spice video an was wondering what juniper berry's were used for.

[atticus9799]

Juniper berries are from the juniper evergreen. It is a low bush evergreen that grows in many parts of the country and Europe. These berries are traditionally used in the production of Gin. They lend an herbacious edge to the seasoning and are usually used to spice beef and pork in certain applications. I had a devil of a time finding them and when I did paid almost ten dollars for a 2 ounce jar. That 1 pound pouch cost just around $4.00. Thanks for watching & commenting! Noreen

[ilsdmspjs]

@atticus9799 google a pic of juniper bushes and keep your eye out for them. If you live in new england then you don't have to drive far to find one and those will be free :)

[urbex2007]

@ilsdmspjs I live in England UK and every shop and supermarket has huge packs of juniper berries. No one seems to use them, although they are used in the production of Sloe Gin....it's just gin with infused juniper. Tastes absolutely revolting!

[carnival1946]

@atticus9799 I just watched your brining video--can't wait to try it--where is the next video, the one where you cook it???????

waiting with bated breath

awella

[makeupfan25]

lol lover the butt comment

[steen1973]

Had some this weekend, but it was packaged. This looks delicious! Marking this one to try soon. Thanks!

[ironhead41]

fantastic....brings back stinking memories....hadnt seen this in 35 years....my scot-irish great grandmother used to make this in a clay pot in the broom closet....stuck up the whole house....after the 5th day when the meat started to rot, it stunk...lol....but sure was good...lol