Authentic Corned Beef

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ole

Brev. Brig. Gen'l
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Some years ago, I made my own corned beef. Once. It was good but, trust me, it is a whole bunch easier to just go out and buy it. It was, however, a learning experience that worked. So if you like learning experiences, go for it.
 

diane

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I like corned beef but, as Ole says, it's a lot of work. I prefer to let someone else do it! Used to get it from a real-deal Jewish deli down the road. Everything Saul made was to die for - made his own sauerkraut and pickles, too. Saul retired and nobody was interested in following in his footsteps. :cry:
 
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ole

Brev. Brig. Gen'l
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I know. 9 for 100.
9%
in a 4 oz serving (aka 113.2 grams) the salt quota would have been 10.2 grams or 10200 mgs, about 5x max RDA these days.
Assuming all the salt was absorbed into the meat, which is quite unlikely.
 

Northern Light

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Nine. Pounds. Of. Salt. Nine.
Pounds.

I feel my blood pressure rising already.
Well, it is for 100 lb. of beef! That is .09lb/lb of meat. That is less than 1.5 oz /lb. and you would rinse a lot of that off before you cooked it. Still.........:frown:
 

E_just_E

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you got a point there... About a third was absorbed likely. And the mechanics of that operation sound pretty incredible. Bathtub, and small bag of road salt modern equivalents...
 
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Northern Light

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you got a point there... About a third was absorbed likely. And the mechanics of that operation sound pretty incredible. Bathtub, and small bag of road salt modern equivalents...
Road salt? Remind me not to eat corned beef at your house!:sick:
 
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