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The 10th Annual Hot Pepper Awards Winners Announced!

salsalady

Member Since 30 Dec 2009
Offline Last Active Today, 11:07 AM

Topics I've Started

DIY Corned Beef!

11 March 2017 - 05:30 PM

Homemade Corned Beef!!!    Why?  Because we can! 

 

This thread is open to anyone making corned beef from scratch.  Please post pics, recipes and results!

 

 

I've been wanting to try making corned beef since seeing an episode of Floyd on Food about 20 years ago.  Love Keith Floyd!  He's a hoot to watch, gets a bit mucky, overfills the cooking pot, he's my inspiration and the original Drunken Chef!  (well, maybe not the first, but in my opinion, the best on TV.  :lol:  ) Through the wonder of YT- here's the original episode. 

 

 

AmazingRibs website has some good information-Quoted from AmazingRibs~

 

"Your first question has to be "Why bother?" And the answer is simple: Homemade corned beef is better.  Why? The commercial stuff, especially the cheap stuff mass marketed for St. Patrick's Day for Irish wannabes, is usually made by taking shortcuts that result in odd flavors and gelatinous textures.

Home made corned beef can also be cheaper. And it's easy. And you can customize it. Once you've had the real deal, you can't go back. It just takes time. So start now.

 

Corned beef has no corn. OK, maybe the steer ate some corn, but no corn is harmed in the process of corning beef. Actually, to be precise, corn was the old British name for grain before corn on the cob was discovered in North America and usurped the name. "A corn of salt" was as common an expression as a "grain of salt" is today. So corned beef is really just another name for salted beef.

So corning has become another name for curing or pickling. Yes, we are pickling this beef. These are ancient processes invented for preserving meat by packing it in salt or soaking it in a concentrated brine, long before refrigerators.

 

In recent years, curing is also done by injecting meat with salt. The process was probably discovered when some ancient hunter speared a deer and it fell into the ocean and washed ashore a couple of weeks later. Surprisingly instead of bloating and turning foul, the meat had been preserved, and tasted pretty good.

Corned beef was a World War II staple among civilians in Great Britain and among the troops in Europe because fresh meats were hard to come by. It came in a can. Sliced corned beef is especially popular in Jewish delicatessens where it is a sandwich staple."

 

 

 

 

Here's my first attempt at making corned beef-

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5# brisket

1 gal distilled water*

8 oz kosher salt by weight

2 tsp Prague powder

1/2 cup pickling spice

 

 

*We have good quality well water, if you are on a municipal water system with fluorides and chlorines, etc, consider using distilled water.

 

 

 

Pickling Spices-

2T black peppercorns

3" cinnamon sticks

2t allspice

 

Put the above spices in a thick plastic bag and smash with a meat mallet, framing hammer, or a heavy can.

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Add to-

2T dill seed

1T red pepper flakes

1T mustard seed

1T coriander seed

1T celery seed

4 bay leaves- broken up

1T dry thyme

1T ginger- not ground unless that's all you have*

1t clove

1 star anise

 

 

Or you could use commercial pickling spices, but I think mine looks better....more goodies in it! 

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*All the other spices are whole or coarse/chunky.  I didn't want to use ground ginger, so out to the Kitch for some dried shredded ginger in the little jar at 11:00 in the picture.

 

 

Heat up 1/2 gallon water, 2tsp prague powder, a heavy 1/2 cup pickling spices, 1 star anise, and 8 oz by weight kosher salt (about 1 1/2 cups) just to dissolve the salt and get everything happy~

 

After it came up to temp I turned off the heat and added 1/2 gallon ice water to cool down the brine.  I know...  in a hurry could of just let it cool.

 

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The butcher shop at Hank's hooked me up with a pretty well trimmed 5# brisket.  I trimmed just a bit more fat off.  I was kinda surprised at the $25 price tag, but then got to thinking that the other slabs of meat purchased in the plastic bags with spices are usually about $12 for 2#.  We'll see how this turns out and hopefully the flavor will trump the price. 

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Into a 2 gal plastic bag, tried to get all the air out so the meat is under the brine.  Flip it daily for 5-7 days.....  off we go!!!

 

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Making Hot Sauce 101 class-2017

29 January 2017 - 12:41 PM

It's time again for another Making Hot Sauce 101 class at the Twisp Grange hall!  :dance:  This is the 3rd year of doing the hot sauce class and the 5th class I've put on.

 

It all started 3 years ago when some people got together on Tuesday evenings in the winter at the Grange hall for Foodie classes.  Different people would teach classes on baking, chocolates, cheese making, making kimchi, lots of fun stuff.  People would pay a few bucks for the class and the Grange would get a bit of money also. 

 

I offered to host a making hot sauce class, 12 people showed up and OMG! was it a blast!  Next year I did 2 classes in Twisp and one in Chelan.  We'd have a bit of discussion about chiles, capsaicin, food processing, etc...then divide up into teams and make/bottle some sauces.

 

This year's recipes include-

 

pineapple-mango ginger glaze
chipotle-coffee-molasses Bufalo-style
Strawberry Complex Extra hot (like Incinerator or Firestorm for those who have tried those)
Louisiana Style Cayenne pepper sauce
habanero ferment
pumpkin cranberry sage sauce (based on a recipe from Rocketman)
Beet-B-Q sauce
candied peppers (Based on the Candied Habanero recipe posted by DaQatz)

 

Habanero Ferment started Jan2nd-

10# habaneros

22# other stuff

2% salt by weight

1/2 cup brine from a sauerkraut pouch

 

Big Mouth Bubbler!

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all of that produce filled the 6 gallon bBubbler to the rim, so I split out a gallon into a small bubbler-

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In front of the heater getting happyhappyhappy-

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Class is this afternoon, so I'll be back with picks this evening.

 

 

 

 

 


Golden Chile awards!

29 January 2017 - 02:33 AM

Here's a link to the 2017 Golden Chile Awardsfrom the Zestfest winners list. 

 

Congrats to Lucky Dog Hot Sauce, Burns and McCoy and DuvallDave who's new brand is Seafire Gourmet for first place wins!!!!  :dance:

 

I just did a quick look through the list and was excited to see these names pop out. 

 

Check 'em all out!!!

 


sauces for Mardi Gras? what to serve?

10 January 2017 - 12:44 AM

Hey, y'all,

 

our local Grange Hall is putting on a Mardi Gras fund raiser dinner serving... ( and I'm quoting here...'jambalaya, gumbo, eh to fet ...[or however that is spelled!!!]'  :lol: )....  and they reached out to me for some hot sauces.

 

Just on the fly here, I already have a basic cayenne/vinegar sauce and a fermented habanero/stuff sauce we are making at the upcoming Making Hot Sauce Class and I planned to set aside some bottles for the Mardi Gras event. 

 

But I really don't know what sauces are served at Mardi Gras celebrations, so I'm asking Those Who Know...

 

 

What should be out on the condiments table at a Mardi Gras dinner event? 

 

 

 

 

PS- don't diss the person I "quoted" above.  They are a helper on the event.  I just thought y'all would get a kick out of the phonetics spelling. 

 

TIA for your suggestions!!! 


Free Pure Evil! CLOSED!

01 January 2017 - 05:20 PM

:dance:

 

We sold over 1000 bottles and a single sale of 1 gallon of Pure Evil in 2016!!!!  :WOOT: 

 

To celebrate, I'm giving away 6 bottles of a 12mil SHU test batch (1/4 oz)  and a single 1/2oz bottle of 8mil concentrate. 

 

No decorative tins, just the dropper vial in the plastic pill bottle.  And the instruction sheet that says to "keep away from children and idiots:lol:

 

Offer is open to THP NOOBIES with 100 posts or less as of TODAY January 1, 2017!  Post HERE in this thread to claim your bottle (first person to post can claim the 8mil bottle or one of the 12mil bottles, and then it goes by post priority from there), and then send me a PM with your mailing address. 

 

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Happy New Years, Everyone!!!