SC - serving hot fritters

[Philip & Susan Troy]

Here are some other Corned Beef recipes (including the Julia Child one),
Enjoy

Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com, (www.geocities.com/NapaValley/Vineyard/1709)

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	Corned Beef, Jewish
	“The Lilly Wallace New American Cookbook”; Copyright 1943; Books,
Inc.,. NY, NY. pg.325; recipe number 1352.
	5 lbs. Brisket
	1 oz. Whole black pepper
	1 oz. Whole allspice
	6 buttons Garlic
	1/4 tsp. Saltpeter
	3 Bay leaves
	Let meat stand in brine for 24 hr. Throw this brine away and add
fresh water, saltpeter and spices. Let stand two weeks in a cool place.
Add salt enough to your water to hold up an egg.
	NOTE: After consulting with people in the “know”. The
instructions for adding fresh water should in reality be “add fresh
brine”.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Corned Beef and Pork
	Potted, salted and/or spiced meat -- home cured in plastic bags
rather than in a crock or pot.
	Julia Child & Company published by Alfred A. Knopf, NY 1978 ISBN
0-394-50200-0
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 Tbs. granulated sugar
	1 Tbs. 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) minced rutabaga
	1/2 cup (1 dL) minced onion
	1/2 cup (1 dL) minced 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 Tbs. 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Corned Beef, Home Cured
	Source: Adapted by Dorothy Flatman from a recipe in the Oregonian
FOODday. Posted by Carol Shenkenberger (Fido: 1:275/100)
	4 lb. Beef roast
	4 TB Curing salt
	6 ea. Garlic cloves, peeled
	3 ea. Bay leaves
	1/8 tsp. Whole cloves (3)
	2 TB Whole coriander seeds
	2 TB Whole peppercorns
	3 tsp. Whole mustard seeds
	1/4 c Brown sugar
	Combine garlic, bay leaves, cloves, coriander seeds, peppercorns,
and mustard seed in blender. Blend until coarsely chopped. (Note: works
just as well to leave spices whole, just break up the bay leaves a
little). Add brown sugar. Set aside.
	Trim roast (venison, beef, etc.), weigh and measure ONE LEVEL
TABLESPOON of curing salt PER POUND OF MEAT. (Note: I use Morton's
TenderQuick <TM>.)
	Add measured curing salt to spice mixture you set aside. Rub
spice mixture into roast, pressing in well.
	Measure roast at thickest point. Place into heavy freezing bag
and close securely. Place in shallow pan in refrigerator. Cure 5 days per
inch of measured thickness, turning bag daily.
	At end of curing time wrap and freeze or cook in your favorite
corned beef recipe.
	To cook: Drain juices, if desired rinse thoroughly under cold
running water to remove extra salt and spice pieces, wrap in foil and
bake sealed at 300 degrees 2 to 3 hours or until tender. Or use in any
corned beef recipe.
	Dorothy Flatman's Note: I have used this recipe with excellent
results on both beef and venison roasts. Our family favorite is beef
bottom round roast well trimmed. The flavor is very close to Shenson's
Old Fashioned <TM> in flavor. The meat is a nice red in appearance when
cooked, much like the recipes calling for saltpeter preserving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Corned Beef, Canadian
	Posted by Dave Drum (Fido: 1:102/125)
	6 lb. Rump roast or brisket
	8 c Water
	1 c Salt
	3 TB Sugar
	2 Bay leaves
	12 Pepper Corns
	2 Garlic clove, crushed
	4 tsp. Pickling spice, mixed
	In a large pot or crock mix all the ingredients with the water.
Place the roast of beef in the pot and cover with a lid and add a heavy
weight to it. Leave in the brine for at least 3 days, longer preferred.
You may now begin to cook the corned beef if you like. Add an extra
garlic clove and another teaspoon of pickling spice, bring to boil and
simmer for about 5 hours. 1/2 hour before the meat is done, tender, add
potatoes and quartered cabbage. Carrots optional.
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