A little help over here!! ;D
I am going to make corned beef from scratch, 1st time! Question is, before going into the brine, should I trim the fat cap? I can’t find any info online that shines any lite on this question. I assume the lack of instruction answers my question but wanted to put it out there to you peops.
Thanks!!
External fat will act as a barrier so trimming off the fat cap will allow the brine to penetrate the meat from both sides, leading to a faster cure. Leaving it intact can double the time it takes to fully cure, especially in thicker areas.
+1 Definitely trim the fat.
Step-by-step: Our Homemade Corned Beef Recipe Outshines Store Bought
Thanks guys! I appreciate the input.
Also, thanks for the link. Helpful!
Who else do we have curing beef this week?
I have a couple flats that will be at seven days tomorrow. I’ll soak in fresh water tomorrow to leach out excess salt and smoke on Tuesday. I’ll be out of town the latter part of the week so I’m getting this done early. I have sauerkraut that looks to be ready by Tuesday, baking rye bread on Tuesday and making Russian dressing. Only thing I’m not making for Reubens is swiss cheese because I haven’t quite got my cheesemaking down just yet.
NICE!!
Follow Up: Decided to make a pastrami recipe instead of corned beef from the link you posted. I have to say that it turned out better than I expected!
Bookmarked his website for future recipes.
Thanks again!!