Add ice and brisket; seal. Refrigerate 3 days, turning bag occasionally. Remove brisket from bag, and discard brine. Pat brisket dry with paper towels. Place brisket in a large stockpot; cover with water. Bring to a boil; skim foam from surface. Remove brisket from pan; keep warm. Reserve cooking liquid. Add carrots, cabbage, potatoes, and onions to reserved cooking liquid; bring to a boil.
Reduce heat, and simmer 30 minutes or until tender. New England-Style Pickled Beef. Rating: Unrated. I would cook it closer to C which is closer to F. Sort of like the old joke about cooking kidneys. I know. Bad joke. Also the eggs of course.
I hope I have the name right. One or two dairy cattle would be much more important to me than beef cattle although I do love my steaks. In the end, what it comes down to is that we all have to make our own decisions as to what we choose to eat and no one can be faulted for their choices.
In a true EOTW sit. I cannot even imagine what a worldwide crisis of that sort would be like. You can apply adjectives like horrific or abominable or appalling to a world wide grid down situation but nothing in our experience will prepare us for the reality, if and when it does actually happen.
It almost makes me physically sick just to think about it. Again, I hope to god we never have to experience it. Humans are capable of almost anything when it comes to their own survival. We have a very dark side to us. To me almost a demonic show. Or do we deserve to be saved? Let a new broom sweep clean? Then a reboot with the hope that we learn from our past mistakes and not repeat them? Either way we have an interesting future ahead of us. I do wish all of you the very best.
Merry Christmas and a joyous New Year! God bless you all. When I was a kid, many years ago, Henry Jankowski was a pig farmer and he used to pick up the food garbage.
If there was paper in it or cans or anything else, it got dumped on your front lawn. When the incinerator got full it was loaded into a galvanized can and taken to the township dump. You know, the place were we used to go to shoot rats with a. Anyway, continuing with Henry Jankowski, I am pretty sure his pork had to be cooked thoroughly. With all the food choices we have presently, one can be choosy about what one eats. In an EOTW situation we will not be able to be so choosy.
As you stated, I am preparing but hope it will be for naught. Meat would go bad quick, especially pork. Look at Pickled Pigs Feet. Your last remark,about freshing your meat by a single rinse is rather simple. I am old enough to remember real Finnan Haddie, salt smoked, that was rigid with salt and drying. With regard to pickling beef, I went to Wikipedia and researched a little on brining.
Well, according to Wiki, bully beef is simply brined or corned beef canned. There was an extensive bit about the potato famine in Ireland and how it was brought about.
There was also an explanation about corned beef and why it is a popular Irish dish. Corn, apparently is an Old English word for something that is like a small kernel. Corn was the size of salt. Actual ears of corn came from Americas. So eared corn was named after the salt kernel size, as corned beef was already an old item in Europe. Your email address will not be published.
Save my name, email, and website in this browser for the next time I comment. Notify me of followup comments via e-mail. You can also subscribe without commenting. Home All Articles. December 13, The Supply List No need to write this down, because the list is very short and sweet. Then, proceed with the following steps: 1. Tags: DIY How to reserve food self-sufficiency.
Share Tweet Pin Comments 41 Linda says:. Willy says:. Rydaartist says:. Think of hams that are salt brimmed, smoked and then cured for months to years.
Jake says:. PapaTX says:. Meat preserved this way lasted for many months… 2. Brett says:. Meledie says:. Dave says:. Chris says:. Can you cook the meat and brine it? Thus, we have pickled pigs feet, pickled herring, and other pickled meets. Pickling was, during the War Between the States, or the Civil War, performed with saltpeter, and we don't see much of that anymore. Today's pickled meats take on special flavors of a variety of spices used to preserve them.
This pickling process is more about flavor today than preservation. Here is an early meat pickle recipe that my ancestors in the Civil War learned to use to his advantage. He later used the process to pickle meats on the farm back home. It was likely passed through his sons and wives and their children.
My ancestor, being English-Irish, was partial to corned beef, another sort of preserved product. A ceramic pot is good for use as a crock. A metal pot leaches metal molecules into the mix and produces an off flavor..
For its usual standard use with red beans and rice, pickled pork is called "pickle meat" and reminds me of pickled pigs feet, but more flavorful. You can used smoked ham, ham hocks, or whatever pork you have handy,. Question: In the second recipe in this article, is the ham mentioned a fresh ham or "cured and smoked"? Answer: The ham you use in this recipe can be cured and smoked, or just cured.
The fresh, uncured ham gives a different flavor that some people do not enjoy. Answer: Saltpeter or saltpetre is the name of a group of substances that contain nitrogen. In the given meat-pickling recipe that is over years old, it is used as a food preservative. Rarely used for preservation of foods today, you will find it in things like gunpowder! Answer: I do not recommend a pressure cooker for this recipe, because during the times I tried it, the consistency of the end product was sub-par; even at a range of different times, the meat seemed mushy in the end.
I love the 2nd recipe. But I will put my own twist on it. Something I learned to make on Guam. It's made with lemon or lime instead of vinegar. Sliced flank steak or similar meats for fajita cuts work best. I have made hot, spicy, sweat and spicey and I love them all. It comes out sweat and spicy and leaves you wanting more. They sound delicious, Kim, although I have never seen that recipe. Romanians have a recipe for them, I see, at a wiki called romanianrecipes.
Hey, Karen; that is a really good idea! Thanks for sharing it; more people might try some of these food prep techniques now. Lots of homes have a crock pot of some kind. I use the crock from my slow cooker I would bet that my great grandmother's and grandmother's root cellar from through had those very same crocks!
Thanks for enlightening us about them; it is great to learn more history of foods. Some of these recipes come close to what I remember from 55 years ago. We used home butchered pork, feet and hocks and they were cooked and placed on 5 or 10 gallons crocks, the type sauerkraut, pickles and other things I can't remember. I was very young then so didn't learn all about how it was done. I just remember these big crocks of pickled stuff that sat in the basement through most of the winter.
There was no canning in jars, they stayed in these be crocks until used up this was in northern Illinois. It would have been early to mid s. A crock is the traditional vessel, but you can use anything ceramic. Most metals will eat away in the pickling ingredients and provide an odd flavor. Plastic is not very good, but heavy plastic might do, if you have nothing else.
0コメント