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Corned beef??

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AZRP
AZRP Posts: 10,116
edited November -1 in EggHead Forum
Corned beef is on sale right now and are really cheap. Thought about stocking up for pastrami. Question is can they be frozen? -RP
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    I have frozen mine and they come out great when pulled, thawed and cooked.

    Wondering how close you are to Oro Hospital (I think it is)?

    Kent
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  • fishlessman
    fishlessman Posts: 32,776
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    i buy them every year for the freezer, around here they go lower in price in a week or two
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • AZRP
    AZRP Posts: 10,116
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    The northwest hospital in Oro Valley is a couple miles from the house, when are you going to be here? -RP
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  • AZRP
    AZRP Posts: 10,116
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    Do you freeze them as they come in the brine or do you rinse them first? -RP
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  • Griffin
    Griffin Posts: 8,200
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    I usually wait a few days after St. Pattys Day, then pick up a few marked way down and throw them in the freezer.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • stike
    stike Posts: 15,597
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    freeze it in the orig package
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
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    fish... you buy the gray corned beef? gray pastrami seems a little weird. wonder if it is simply a salt cure (no nitrite) in the gray
    ed egli avea del cul fatto trombetta -Dante
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  • LDD
    LDD Posts: 1,225
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    yeah.. that sounds like the grey one(salt).. same ones I've used up here. stays red on the inside throughout the cook.
    context is important :)
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  • Little Steven
    Little Steven Posts: 28,817
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    This is not a bs question ok. Would you have to freeze it if it is cured?

    Steve 

    Caledon, ON

     

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  • stike
    stike Posts: 15,597
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    well. they cured it because they had no refrigeration.

    a cool place, hung, and it would be fine (would dry out).

    not makin that up. watched a BBC program where they did just that
    ed egli avea del cul fatto trombetta -Dante
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  • Little Steven
    Little Steven Posts: 28,817
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    I just wondered if you could leave it in the fridge

    Steve 

    Caledon, ON

     

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  • Weekend Warrior
    Weekend Warrior Posts: 1,702
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    Rancidity of the fats would be the first problem I would guess. Recommended shelf life, even in the freezer, for corned beef is only a couple of months. Probably fine(safety wise) to eat, but it sure wouldn't smell or taste good.
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  • fishlessman
    fishlessman Posts: 32,776
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    grey at the butchers is salted the way you make bacon and piled in tubs to cure, the supermarkets are brining though. grey is just salt and whatever spice mix they use. the one ive used for pastrami is a slight cross, they use jut a touch of the pink stuff, its not red like that god awful supermarket stuff and doesnt need a soak out or water change like the supermarket stuff, no spice package needed either. looks good to me as a pastrami, has more a beef look than a red dye look

    his ones from thwaites market, mostly grey

    2004_0122Image0020.jpg
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 32,776
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    just drop them in the freezer and forget about them til you want to do the pastrami, brine and all
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Fidel
    Fidel Posts: 10,172
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    So says the guy with old sweat socks full of rotten duck in his basement.
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  • stike
    stike Posts: 15,597
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    mmm. not necessarily. nitrite curing actually works to prevent rancidity.

    undesirable flavors from oxidation are prevented, and i think the fats are less likely to pick up off flavors from iron, etc. because the free 'spot' is taken up by the nitrite. i think pork fat is unsaturated and would otherwise be quick to go rancid

    vague memory of alton brown and his rail car illustration of poly and monounsaturated fats :laugh:
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
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    i use nitrite in the bacon though. that's what makes it pink. i dunno if the red corned beef is from nitrite or if they actually dye it. yikes.

    nitrite actually DOES change the flavor and firmness, texture, it's not just for color.

    saw a case of the gray at MB the other day. should have a ton left over tomorrow
    :laugh:
    ed egli avea del cul fatto trombetta -Dante
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  • fishlessman
    fishlessman Posts: 32,776
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    all our corned beef came from haverhill beef growing up, never even knew they made red til college. if you boil it all day you wont notice much difference in texture between the two :whistle:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Weekend Warrior
    Weekend Warrior Posts: 1,702
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    My guess is both. The liquid in the corned beef packages from the store should look the same/similar to the liquid in our packages of bacon/hams, etal during and after curing. It doesn't. It's red. Cure doesn't turn water and salt pink. It turns meat pink. Consumers like the red color and it prolly helps with identification.
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  • stike
    stike Posts: 15,597
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    zackly. it all turns gray
    hahaha
    ed egli avea del cul fatto trombetta -Dante
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  • fishlessman
    fishlessman Posts: 32,776
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    could serve a bowl of red dye number 5 on the side for those that want it red :laugh:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • nuynai
    nuynai Posts: 101
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    Nah, just freeze them in the package till you want to use them. Prices and availability will never be better than this time of year. Good luck.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    I was down there on president's day weekend, I am not sure it was called a eggfest that Saturday. I didn't have access to a computer and didn't have any phone numbers with me so I didn't end up going. I was hoping to see you at that event... anyway we ended up going out to the Trident Museum and another day I took the family out to the Desert Museum, that was a lot more interesting than I had thought it was. We were too late to get over to Old Town.

    I am guessing my sister's house isn't to far away from you folks. I would have really enjoyed at least stopping by and saying hello to you folks.

    Kent
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