Flash Wrote:
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> Just did a search of the internet for my original
> source and it was
> [
www.thecookinginn.com] I
> almost double the allspice called for, pick over
> my thyme plant so I probably use a dozen to 18
> sprigs because I usually trim out the older sprigs
> that are a little less pungent, and I double the
> bay leaves. Bert has asked for more garlic this
> batch, so I will probably double that as well next
> time. I use kosher salt or pickling salt if I
> have it handy. I haven't tried pork because I
> have no source of fresh juniper berries. I keep
> the bags in the bottom of the refrigerator (where
> it is coldest) and weigh them down with a 12 pack
> of sodas. As I am putting together dinner I turn
> the bags. I use the freezer style gallon size zip
> locks because they are tough enough they are
> unlikely to break. The first few days you will
> have very little fluid, but later there will be
> enough to really keep the meat well bathed.
>
> Tonight was the last one of this bunch and it did
> take quite a lot of soaking to get the saltiness
> within acceptable limits. My preference is to
> cook them in a crock pot during the summer rather
> than heat up the kitchen with boiling on the
> stove. I throw them in the crock at high heat
> late morning, after an hour or so I turn it down
> and just let it simmer until about half an hour
> before serving, when I pull it out and throw the
> cabbage in and kick the heat back up to high.
>
> The first time I made them I decided to trim off
> all the fat from the meat so I wouldn't be having
> to clear it once the corned beef was done. I lost
> a lot of flavor by not having the fat present, so
> subsequently I have left the fat in place and just
> scraped it once the meat was cooked.
I haven't had this in so long I can't remember-re the saltiness comment-what do you mean about getting the saltiness in limits-does that mean you are trying to make it more so, or less so? Why?
Not dumb just nevah did dat befoah...
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