Text 7733, 102 rader
Skriven 2011-02-26 19:05:06 av bill swisher (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: couponing
=====================
On 2/26/2011 4:48 PM, hap newsom wrote:

> When you say Ad's...do you mean coupons?

Nope "Advertisements", I don't do much with coupons except put them into 
my shirt pocket as the wife hands them to me and puts items into the 
cart.  Then I get to hand them to the cashier, along with my credit 
card.  :-(  Occasionally I get to read the small print and verify the 
item is what the coupon covers.  I have a tendency to look at the price 
per unit to much to believe a coupon.  :-)

MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Making Corned Beef 99
  Categories: Beef, Meats
       Yield: 1 servings

       8 c  Water
       1 c  Salt
       3 T  Sugar
       2 T  (rounded) pickling spice
       4 t  Prague Powder #1
       2 ea Cloves garlic, crushed (or
            -2 tb
            Garlic powder, more or less,
            To taste)
       1 t  (rounded) whole pepper-
            Corns
       2 ea Bay leaves (large)

   The world has certainly changed since was a kid growing up out of the
   Depression years and into WW II. Bologna was 5 cents a pound. Corned
   beef, ham hocks, beef briskets, tongue sandchipped beef were
   considered to be "cheap" budget-stretchers because they were not
   "desirable" cuts of meats. Now, for most part, they are expensive
   specialty meats ! Home-made corned beef is, without a doubt, the
   easiest "specialty" meat a person can make. In fact, it's so simple
   that it belongs in the class of "no-brainers. " "Corned" beef was
   developed to preserve beef, in a palatable state, without
   refrigeration. Simply stated, the process is called "pickling." The
   meat is cured in a salt and nitrite (Prague Powder #1 available from
   Norseman) solution with spices. The unique flavor is obtained from
   the nitrite cure. If you haven't read my earlier articles about
   cures, they are essential to retard spoilage and botulism during the
   curing of hams, bacons, corned beef, etc. The fact is, that these
   cures do not remain in high concentrations in the meat. When "doing
   their thing," they break down the nitrous oxide gas which is a
   harinless component of air. The residual nitrite content of cured
   meats will most often be less than 50-100 ppm. The natural nitrate
   content of celery is about 1700 ppm! 'Nuff said about "nitrate
   paranoia. " On a few occasions I have had a recipe click on the first
   attempt, whereas I once worked for over a year to develop a personal
   recipe for Polish (kielbasa) sausage. The recipe below is a combina-
   tion of three recipes that 1 combined and interpoiated into one. . .
   and it was per- fect on the verv first attempt! In the Kansas City
   area, the "Boyles" brand corned beef stands head and shoulders above
   the others. My recipe isn't any better than theirs, but it darn sure
   equals the Boyles quality. Friends and family cannot tell the
   difference. Traditionally, the beef brisket is the cut of meat
   selected for corning. I don't know for sure, but I suspect that it
   originated because of the Jewish kosher custom of consuming only the
   front quarters of the beef. . . and if barbecue wasn't part of your
   cultural heritage, what else could you do with a brisket? Actually,
   any cut of beef will make good corned beef the round, chuck, tongue
   or brisket. This recipe will cure approximately six lbs. of beef. As
   you can see, it relies quite heavily on the basic pickling spice
   mixture. Because of its bulky nature, it can get quite pricey when
   you purchase the little cans in the supermarket. Pickling spices and
   whole peppercorns are available in 1/2 lb pound bulk packages from
   Norseman at $7.00 per package (plus UPS). For 6 lbs. of beef or
   tongue: DIRECTIONS: Add spices and salt to tne water and bring to a
   boil. Allow to cool sufficiently to prevent scalding the meat. You
   may place the meat in an enamel container or a large zip-lock bag. (I
   prefer the zip- lock bag. ) Submerge the meat in the mixture and
   refrigerate for 3-7 days. On large thick cuts, I use a sterile
   hypodermic syringe and inject the meat with the solution in a
   one-inch checkerboard pattern to insure quick exposure to the cure,
   and soak for a week. If curing in an enameled pan, turn the meat
   daily and weight it down with a plate or heavy coffee mug in order to
   keep it submerged. I prefer the zip-lock bag because one can squeeze
   out almost all of the air before closure to insure total coverage.
   Put the bag in a large pan in case the bag develops a small leak and
   turn daily. After 3-7 days, the solution will develop a brownish-grey
   "muddy" appearance and the meat will appear somewhat grey. Don't be
   alarmed. The muddy solution is caused by the extraction of soluble
   components from the meat by the salt/cure. (Commercially, they dump
   this mix and repack in fresh pickling solution which gives it that
   nice "clear" look. Upon cooking, the meat will develop its familiar
   attractive red color which is caused by the nitrite cure. You can
   leave the meat in the pickling solution until you are ready to cook
   it. Some commercial corned beef products are packed in the "cooking
   solution" containing the spice blend to be cooked with the meat. To
   duplicate this spice blend, add 1 heaping tablespoon pickling spice,
   1 teaspoon black peppercorns, and two bay leaves If you want more
   garlic add it to taste. Source: Countryside & Small Stock Journal,
   Vol 77 No. 3, May/June 1993 D. L. Salsbury, DVM;  Wellsville, Kansas
   Typed for you by Fran McGee Norseman Sausage  Supplies,  349l
   Stafford Rd., Wellsville KS 66092

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