Voilà!
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Voilà! The secret to my corned beef! It contains, alongside more traditional ingredients, things we we’ve harvested ourselves and imported from as far away as #NewMexico and #China!
I usually include at least one ingredient brought back from our travels over the previous year, but this has been a weird one and the only place we went was… #Ireland. (I do have a delicious bbq sauce I got in Belfast, but that doesn’t really fit.) #PaddysDay
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Voilà! The secret to my corned beef! It contains, alongside more traditional ingredients, things we we’ve harvested ourselves and imported from as far away as #NewMexico and #China!
I usually include at least one ingredient brought back from our travels over the previous year, but this has been a weird one and the only place we went was… #Ireland. (I do have a delicious bbq sauce I got in Belfast, but that doesn’t really fit.) #PaddysDay
And, of course, the beef itself! This year I’m doing something a little different: bison! 🦬
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And, of course, the beef itself! This year I’m doing something a little different: bison! 🦬
Vacuum sealed with the spices, salt, sugar, and saltpeter, and into the fridge it goes for a week-long cure!
I’ve done a good number of these over the years, and really like the vacuum-sealed method for curing. It takes up less space, has less potential to make a mess, and also makes it even easier to ensure you don’t have any oxygen intruding on your anaerobic environment.
I may need to get a new vacuum sealer, though. It took be three tries and having to make a whole new bag to get it properly done.
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Vacuum sealed with the spices, salt, sugar, and saltpeter, and into the fridge it goes for a week-long cure!
I’ve done a good number of these over the years, and really like the vacuum-sealed method for curing. It takes up less space, has less potential to make a mess, and also makes it even easier to ensure you don’t have any oxygen intruding on your anaerobic environment.
I may need to get a new vacuum sealer, though. It took be three tries and having to make a whole new bag to get it properly done.
Soon! The cure is done, I’ll move on to the next steps after I make my morning coffee!
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Soon! The cure is done, I’ll move on to the next steps after I make my morning coffee!
That looks amazing!
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R relay@relay.mycrowd.ca shared this topic
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That looks amazing!
@alessandro thanks! I always find it fascinating the amount of color imparted by the curing process. It’s slightly less in this case, as bison is already more brightly red than beef, but still really something to see!
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@alessandro thanks! I always find it fascinating the amount of color imparted by the curing process. It’s slightly less in this case, as bison is already more brightly red than beef, but still really something to see!
I'm curious how moist it ends up being versus beef.
