SC - Corned Beef and Pork

[Louise Sugar]

I forgot to mention that this recipie comes from Julia Child & Company
published by Alfred A. Knopf, NY 1978  ISBN 0-394-50200-0  this is a first
edition that remained intact til I loaned it out...now it is missing the
front cover  :(

Dragonfyr

- -----Original Message-----
>
>
>Corned Beef and Pork
>Potted, salted and/or spiced meat -- home cured in plastic bags rather
>than in a crock or pot.
>
>Salt and Spice Mixture for 10 to 12 pounds or 4 1/2 to 5 1/2 Kg Meat
>
>1 1/3 cups (3 1/4 dL) coarse or kosher salt
>3 Tbsp granulated sugar
>1 Tbsp cracked peppercorns
>2 tsp each powdered allspice and thyme
>1 tsp each powdered sage, paprika, and bay leaf
>
>Special Optional Aromatic Vegetable Mixture for Beef:
>   for 4 to 5 pounds or 2 to 2 1/2 Kg of meat
>1/2 cup (1 dL) each minced rutabaga, onion and carrot
>2 large cloves garlic, minced
>
>Special Optional Addition for Pork:
>  for 4 to 5 pounds or 2 to 2 1/2 Kg of meat
>2 Tbsp crushed juniper berries
>
>
>The Meat -- One Kind or Cut, or a Mixture:
>Beef: brisket, chuck, eye round roast, bottom round
>Pork: shoulder arm picnic or blade (butt); loin, blade end (bone-in or
>boneless for either shoulder or loin)
>
>Equipment:
>Sturdy plastic bags, one for each piece of meat
>Secure fastenings for bags
>A large bowl or other receptacle to hold meat
>A plate or pan to cover meat
>A 10-pound (5 Kg) weight to set in pan or plate
>Washed cheesecloth
>
>Curing the Meat
>Trim the meat of excess fat (and bone it if you wish, but do not tie it
>until the curing is finished).  Blend the salt and spice mixture in a
>bowl, set the meat on a tray, and rub mixture into all sides of the meat
>and down into crevices.  Set each piece of meat on cheesecloth, divide
>remaining
>salt and spice mixture among the pieces (including all that has dropped on
>the tray).  Add optional ingredients. Set each wrapped piece of meat into a
>bag. Close bags, squeezing out as much air as possible, and pack into bowl,
>cover with plate of pan, and weight.  Set in the bottom of the
refrigerator,
>where temperature should remain between 37 and 38 degrees F/ 3 and 4
degrees
>C.  Within a few
>hours juices will begin to seep into bag, showing that the curing
>process is taking place.  Turn bags and massage daily to be sure salt is
>penetrating all sides.  Curing takes a minimum of 2 weeks, but you may
>let meat cure for a month.  (If you leave it longer or if bags leak or
>break, repackage the meat, returning all of the juices and half again as
>much new salt to the new bags.)
>
>Preliminary Soaking Before Cooking
>Wash off meat in cold water, and soak in a large bowl of cold water,
>changing it several times -- I soak for 24 hours to be sure excess salt
>is out.  As the salt leaves the meat, the meat softens and will feel
>almost like its original self.  (Tie with white butcher's twine if you
>think the meat might fall apart during cooking.)
>
>Remarks
>You will note that there is no saltpeter, nitrite or nitrate in the
>curing pickle here:  thus the cooked meat will be turning a brownish,
>rather than a store-bought reddish, color.
>
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