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Farm Kitchen:  Brining Paranoia  |
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sjs
True Blue Farmgirl
247 Posts
Stephanie
Oakland
CA
USA
247 Posts |
 Posted - Mar 10 2009 : 3:51:57 PM
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I've had this huge brisket in my freezer for six months now since my mother in law slaughtered one of her cows. This week I decided to brine cure it and turn it into corned beef and cabbage for St Patrick's Day. I've never cured anything before, but I thought it would be a fun project. Now we've suddenly got a troop coming over this Sunday for dinner, and they're all expecting to eat this corned beef.
At this point I'm worried because when it was just me eating it, it wasn't a big deal if I screwed it up - but now there are eight people who will experience my crashing and burning if this doesn't work. How do you know if your brine curing didn't work, and your meat turned into some disease-ridden lump of evil?
The recipe I used called for 3-lbs of salt, 1-lb of brown sugar, 5-qt water, and a handful of spices. When I was done boiling the brine before cooling it and adding the beef, I had little pyramid-shaped salt crystals forming at the top, but they seem to have dissolved again. The brisket is soaking in a covered enameled stockpot for a week, weighted down with tupperware containers full of water so that it's fully submerged. The stockpot is in the garage, where it's cool and dark.
Then someone just made me even more paranoid because they said it has to sit at 40F or lower for it to not go bad, and it's not that cold here. The garage where it's resting for two days is at about 55F during the day, and probably 40-45F at night. Will this be a problem?
Does this sound like a recipe for success or disaster? How will I know if it's good or bad? The whole thing smells pretty heavily of spices, so I don't know if I'd be able to tell by scent if it went south... or if it would go bad in a way that I could even smell.
My stomach is in knots over this... don't want to waste that beautiful brisket, but don't want to kill anyone either! YIKES! 
Stephanie
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Learning to live is learning to let go.
Visit my food blog! http://www.wasabimon.com - natural cooking to live for.
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Sagewood
True Blue Farmgirl
106 Posts
South Carolina
106 Posts |
Posted - Mar 10 2009 : 5:23:27 PM
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I just read through several 'brisket' recipes and they all said to place the brisket in a large freezer bag and put it in the fridge. I'm assuming yours is too big for this? Is there any way you can cut it, add the 'brine' to a bag and refridgerate it??
I'll keep looking!
Sage,
Visit Sagewood Blog
http://sagewoodfarm.blogspot.com/
The Hedgewife
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
Posted - Mar 10 2009 : 6:11:45 PM
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I would definately add ice to the brine. I always brine meat in a cooler. 55 is WAY to warm for the meat and it will likelygo bad if you do not add ice and keep it at or below 42.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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sjs
True Blue Farmgirl
247 Posts
Stephanie
Oakland
CA
USA
247 Posts |
Posted - Mar 10 2009 : 9:02:24 PM
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So it's probably already bad because it's been in there since Sunday? It got really cold last night, but it was definitely 50 all day today and probably yesterday. I was hoping the brine would stay off deterioration, but I guess not.
Oh, that makes me so sad... what a waste. There's nothing I hate more than wasting part of an animal. :( But at least I know for next time.
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Learning to live is learning to let go.
Visit my food blog! http://www.wasabimon.com - natural cooking to live for.
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Ronna
True Blue Farmgirl
1891 Posts
Ronna
Fernley
NV
USA
1891 Posts |
Posted - Mar 10 2009 : 10:14:39 PM
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Stephanie,
The original method of curing/brining meat was to preserve it before the days of refrigeration. I wouldn't assume it's spoiled because it's been above 40. Most garages stay quite cool with a cement floor that helps too. Why don't you cut off a small piece of it and cook it, then you'll know if there's been any spoilage. In the meantime, use ice to cool down the brine. Submerge a sealed bag of ice in the brine itself if there's room or use ice in your tupperware that's keeping the meat submerged. If you have a large ice chest and can set the brining pot in it with ice, that would help too. I think you'll be okay, but check it out before "the big day" to be sure-in case you have to go to plan B.
Ronna |
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sjs
True Blue Farmgirl
247 Posts
Stephanie
Oakland
CA
USA
247 Posts |
Posted - Mar 11 2009 : 08:09:31 AM
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Thanks, Ronna. Is it possible to cook meat and not be able to taste/smell that it went bad? How will I know?
I stuck it in the fridge when I got home last night, so hopefully it will be ok!
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Learning to live is learning to let go.
Visit my food blog! http://www.wasabimon.com - natural cooking to live for.
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Ronna
True Blue Farmgirl
1891 Posts
Ronna
Fernley
NV
USA
1891 Posts |
Posted - Mar 11 2009 : 7:15:21 PM
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You'll know if it's bad by smell and taste. That's why I suggested cutting of a small chunk and cooking it before 'the big day'. Restaurant I worked at years ago would soak steaks that were on the verge of spoiled in baking soda water to "neutralize" the odor and taste. yes, gross to think they'd do that, but anyone who has worked in restaurants know the dirty tricks they use.
Wonderful blog, very interesting. |
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5 acre Farmgirl
True Blue Farmgirl
1007 Posts
~~~*Terri*~~~
WA.
USA
1007 Posts |
Posted - Mar 11 2009 : 8:56:59 PM
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We have butchered for years, and all we have done with our bacon and hocks and hams, is put them in my HUGE sauerkraut crock, fill with brine and put in fruit room...it stays 50 or so for days...the meat actually stays cooler....ours has never spoiled....
I wouldnt be to worried....
Farmgirl Sister #368
BRAND NEW PAGE>>>>>
PLEASE go to....
http://blogonthefarmandgarden.blogspot.com
http://froccsfrillsfurbiloesandmore.blogspot.com
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Ronna
True Blue Farmgirl
1891 Posts
Ronna
Fernley
NV
USA
1891 Posts |
Posted - Mar 11 2009 : 9:19:43 PM
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| Thanks for the confirmation Terri. I thought it would be okay, but coming from someone who does brining all the time is a good expert source. |
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sjs
True Blue Farmgirl
247 Posts
Stephanie
Oakland
CA
USA
247 Posts |
Posted - Mar 17 2009 : 12:56:45 PM
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In case anyone's curious how this turned out, here's the end of the story:
I finished the recipe, regardless of any potential spoilage. Sunday I poached it with veggies, then served it up. It was SO GOOD. Two days later, we all feel fine! Thank you all so much for the advice. :)
I learned so much about meat preservation through all of this, so even if it had been thrown out, it wouldn't have been a complete waste. Here's my blog post (with the recipe) in case you want to try it yourself:
http://www.wasabimon.com/archive/river-cottage-corned-beef-recipe/
AMAZING recipe.
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Learning to live is learning to let go.
Visit my food blog! http://www.wasabimon.com - natural cooking to live for.
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
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Farm Kitchen: Brining Paranoia |
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Brining Paranoia
