Anyone make corned beef or ham here?

[Kenny202]

Would love some ideas to do at home. Nice and simple :-)

[billd766]

I make a wet cure and a dry cure ham at home but my corned beef (because I am English, comes from the Argentine in tins usually labelled Frey Bentos).

Americans have a far different version of corned beef which I have yet to try.

[innerspace]

Not ham yet but bacon several times, getting good now.

Use forum search, lots of info.

[Kenny202]

Not ham yet but bacon several times, getting good now.

Use forum search, lots of info.

gimme a hint or a link ta. Searching on my phone and getting all sorts of crap coming up and don't seem to be able to filter

[innerspace]

I'm on my phone too and see your troubles... So either try a computer or leave the app and try "curing ham thaivisa" in google. Switch ham for bacon and similar but also useful info.

[wayned]

I make both "American" style corned beef and ham and have made bacon also. I have a chuck of pork curing in the fridge right now. It;s actually pretty easy to do the hardest thing to find is Prague powder #1 I guess because it contains nitrite. I have mine shipped from the US in 400 gram packs.

The basic cure that I use is: two liters of water, 4 teaspoons of Prague Powder, 3/4 cup of sea salt, 1 cup brown sugar and spices as you like. I cure it in a plastic container in the fridge the length of time depending on the type and size of the piece of meat. I usually cure individual bone in pork chops but this time I'm using a big chunk that's now been curing for 12 days. I boil the ham and don't smoke it and after the first meal I usually cut both into thin slices on a meat slicer, deli style, for sandwiches.

I cook both in a crock pot on the low setting for many hours and take them out before they fall part so that they can be cut on the meat slicer. I'm going to try to sous vide the ham, Rube Goldberg style, this time to retain some moisture.

[billd766]

Not ham yet but bacon several times, getting good now.

Use forum search, lots of info.

gimme a hint or a link ta. Searching on my phone and getting all sorts of crap coming up and don't seem to be able to filter

I have about 6 or 7 recipes for ham, one for gammon (never tried it) and 15 or so for bacon.

I will try to send you a pm and see how many files you get.

[Don Mega]

I make my own corned beef, comes up lush.

Basically use this recipe except I sub the kosher salt with rock salt and prague powder with pink salt (both I buy from Foodland).

http://amazingribs.com/recipes/beef/home_made_corned_beef.html

[NickJ]

smokingmeatforums lots of info on brining and curing. Friendly people willing to help out.

[Kenny202]

I make my own corned beef, comes up lush.

Basically use this recipe except I sub the kosher salt with rock salt and prague powder with pink salt (both I buy from Foodland).

http://amazingribs.com/recipes/beef/home_made_corned_beef.html

Sounds great. Would it make much difference if you used 100% rocksalt and forgot the pink salt?

Do you just buy a cut of Thai beef? I can never translate well when trying to buy fillet. Usually the beef looks like it's been hacked with a chainsaw so you wouldn't know what cut it was

[billd766]

Perhaps these may help somebody.

I also have drawings for pork and lamb.

If there is some cut that I want that I haven't ordered before then I print out the drawing and circle what I want and ask my wife to order it for me. That usually works.

Beef cuts in English and Thai.xls

[Don Mega]

I make my own corned beef, comes up lush.

Basically use this recipe except I sub the kosher salt with rock salt and prague powder with pink salt (both I buy from Foodland).

http://amazingribs.com/recipes/beef/home_made_corned_beef.html

Sounds great. Would it make much difference if you used 100% rocksalt and forgot the pink salt?

Do you just buy a cut of Thai beef? I can never translate well when trying to buy fillet. Usually the beef looks like it's been hacked with a chainsaw so you wouldn't know what cut it was

I buy brisket from foodland. no issue with chainsaws or language.

Have done without pink salt works ok just does not get that reddish color and to my palette tastes slighty different... but that just could be me.

[billd766]

I make my own corned beef, comes up lush.

Basically use this recipe except I sub the kosher salt with rock salt and prague powder with pink salt (both I buy from Foodland).

http://amazingribs.com/recipes/beef/home_made_corned_beef.html

Sounds great. Would it make much difference if you used 100% rocksalt and forgot the pink salt?

Do you just buy a cut of Thai beef? I can never translate well when trying to buy fillet. Usually the beef looks like it's been hacked with a chainsaw so you wouldn't know what cut it was

I buy brisket from foodland. no issue with chainsaws or language.

Have done without pink salt works ok just does not get that reddish color and to my palette tastes slighty different... but that just could be me.

I live about 400km from the nearest Foodland in deepest, darkest rural Khampaeng Phet.

Access to western food shops like Villa and Foodland would be the only reason for me to move there.

Fortunately over the years I have made do, got a friend in "civilisation" to buy and send to me, modified the stuff that I buy or simply not bothered anymore.

[wayned]

I'm like you, I make do with what I can get and love being in the sticks. However we can;t hide anymore. I found that there is actually a street view of my house on Google maps, the last house on a road in the middle of nowhere. So I looked at your location near the Mabum Resort and guess what they got you too!!!

I buy Prague powder #1, pink salt, from the US, Modernist Pantry, and stock up on spices on my yearly trip to Bangkok for my income affidavit. I make ham and corned beef with the local pork and beef, but order steaks from an online service. CP sells a frozen bone in pork chop that are really good after they are cured for 4 days, I buy them at Tesco when I go once a month.

[billd766]

I'm like you, I make do with what I can get and love being in the sticks. However we can;t hide anymore. I found that there is actually a street view of my house on Google maps, the last house on a road in the middle of nowhere. So I looked at your location near the Mabum Resort and guess what they got you too!!!

I buy Prague powder #1, pink salt, from the US, Modernist Pantry, and stock up on spices on my yearly trip to Bangkok for my income affidavit. I make ham and corned beef with the local pork and beef, but order steaks from an online service. CP sells a frozen bone in pork chop that are really good after they are cured for 4 days, I buy them at Tesco when I go once a month.

So they did and it was either a Wednesday or a Saturday as the laundry was hanging outside.

If you look very carefully I waving from the window behind the left laundry frame.

[NickJ]

Dont make the mistake of thinking the himilayian pink salt you can buy here at villa or foodland or foodmart is the same as pink salt used for curing.....and visaversa. Both mistakes could kill you.

[ilostmypassword]

I make my own corned beef, comes up lush.

Basically use this recipe except I sub the kosher salt with rock salt and prague powder with pink salt (both I buy from Foodland).

http://amazingribs.com/recipes/beef/home_made_corned_beef.html

Actually, both prague powder #1 and #2 are kinds of pink salt. Or can be if they have the color added. Prague powder #1 is what's used for corned beef. By weight it's 1 part sodium nitrite to 15 parts pure salt (not table salt which has chemicals added to it to aid pouring) It's easy and cheap to make at home if you have a scale. You can get sodium nitrite and pure sodium chloride at a chemical supply store. Just make sure the nitrite is food grade or higher. Usually it's reagent grade which is higher. Just combine the sodium nitrite with the pure salt. Add enough drinking water to make a slurry and bit of red food coloring. Bring to a boil and stir constantly until all the water evaporates and the mix turns into a powder. That's it.

One thing: don't confuse sodium nitrite with sodium nitrate. If your refrigerator is above 45 degrees farenheit you can also use sodium nitrate but the nitrite is a lot easier.

[GinBoy2]

I made a terrible mistake many years ago in my youth on a trip to the UK ordering corned beef.

Here was me expecting a beautiful piece of brined beef brisket only to be presented with this slab of some thing, that I was assured was meat, in a jacket of congealed lard out of a tin.

I learned a valuable lesson that day about British 'cuisine'

[wayned]

I agree about the "tinned" corned beef The Hormel tins from Brazil should say canned and processed slaughterhouse floor sweepings. The last time that I ate it was in the late 60s in Vietnam where anything in a can was considered fine dining!

As I said I make my own deli style corned beef and ham. This is a picture of a chunk of pork, about 1.5 kilos, that I bought 16 days ago. I put it in brine for 14 days, soaked it in water for 1 day to remove some of the salt and cooked it yesterday semi sous vide style in my crock pot on low for 11 hours. I first wrapped it in cling film and then double bagged it in zip lock bags removing all of the air that I could. Vacuum packed would be better but I don't have the equipment. The crock pot low setting is 82 degrees, measured. I had a slice for dinner last night, "shaved", the thinner the better, a bunch for sandwiches this morning on my meat slicer and have one slice left for another meal. Absolutely delicious. I wish I had a smoker but cooking it like I do is great, Swedish style Christmas ham.

I do corned beef the same way. I usually use the brisket as the fat is where the flavor and juice is. You guys that buy skinless chicken really don't know what you are missing.

[ilostmypassword]

I made a terrible mistake many years ago in my youth on a trip to the UK ordering corned beef.

Here was me expecting a beautiful piece of brined beef brisket only to be presented with this slab of some thing, that I was assured was meat, in a jacket of congealed lard out of a tin.

I learned a valuable lesson that day about British 'cuisine'

I believe that what Americans called Corned Beef is called Salt Beef in the UK.

[GinBoy2]

I agree about the "tinned" corned beef The Hormel tins from Brazil should say canned and processed slaughterhouse floor sweepings. The last time that I ate it was in the late 60s in Vietnam where anything in a can was considered fine dining!

As I said I make my own deli style corned beef and ham. This is a picture of a chunk of pork, about 1.5 kilos, that I bought 16 days ago. I put it in brine for 14 days, soaked it in water for 1 day to remove some of the salt and cooked it yesterday semi sous vide style in my crock pot on low for 11 hours. I first wrapped it in cling film and then double bagged it in zip lock bags removing all of the air that I could. Vacuum packed would be better but I don't have the equipment. The crock pot low setting is 82 degrees, measured. I had a slice for dinner last night, "shaved", the thinner the better, a bunch for sandwiches this morning on my meat slicer and have one slice left for another meal. Absolutely delicious. I wish I had a smoker but cooking it like I do is great, Swedish style Christmas ham.

I do corned beef the same way. I usually use the brisket as the fat is where the flavor and juice is. You guys that buy skinless chicken really don't know what you are missing.

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DSC01186.JPG

That my man is a serious slicer...and some awesome looking meat btw. I'm jealous

[Kenny202]

I make both "American" style corned beef and ham and have made bacon also. I have a chuck of pork curing in the fridge right now. It;s actually pretty easy to do the hardest thing to find is Prague powder #1 I guess because it contains nitrite. I have mine shipped from the US in 400 gram packs.

The basic cure that I use is: two liters of water, 4 teaspoons of Prague Powder, 3/4 cup of sea salt, 1 cup brown sugar and spices as you like. I cure it in a plastic container in the fridge the length of time depending on the type and size of the piece of meat. I usually cure individual bone in pork chops but this time I'm using a big chunk that's now been curing for 12 days. I boil the ham and don't smoke it and after the first meal I usually cut both into thin slices on a meat slicer, deli style, for sandwiches.

I cook both in a crock pot on the low setting for many hours and take them out before they fall part so that they can be cut on the meat slicer. I'm going to try to sous vide the ham, Rube Goldberg style, this time to retain some moisture.

can u give me a link where to order the prague powder ta? They sell it on ebay but the postage now is 10 times the cost of the powder

[wayned]

I use Modernist Pantry https://www.modernistpantry.com/. The last time that I ordered 400 grams was in February. The cost was $12.99 and the USPS shipping $22.25. That's the cheapest that you will get it shipped here. USPS raised the international rates the first of the year, it used to be $17.50. I;ll send you a PM with their email address.

[Kenny202]

I use Modernist Pantry https://www.modernistpantry.com/. The last time that I ordered 400 grams was in February. The cost was $12.99 and the USPS shipping $22.25. That's the cheapest that you will get it shipped here. USPS raised the international rates the first of the year, it used to be $17.50. I;ll send you a PM with their email address.

thanks mate. Can probably buy even a little cheaper than that on ebay even with stupid postage. I may have found a supplier here actually...45 baht a kilo. He sent me the label and it sounds right. 6 % sodium nitrite but he says it's white not pink? Dunno why it wouldn't be pink or what goes in it to make it pink but tge label says for curing pork, ham etc. Following it up now. If I have any luck will let you know

[wayned]

Actually the Prague #1 powder is almost white, not dark pink. It contains 6.25% sodium nitrite and 93.75% sea salt. Sodium nitrite provides the characteristic flavor. Normally red dye provides the color associated with curing but the powder that I get from Modernist Pantry has very little dye. A kilo of powder will last you a long time unless you are going cure meat commercially.

Just be careful of any home made concoction, the sodium nitrite can kill you!

[Kenny202]

Actually the Prague #1 powder is almost white, not dark pink. It contains 6.25% sodium nitrite and 93.75% sea salt. Sodium nitrite provides the characteristic flavor. Normally red dye provides the color associated with curing but the powder that I get from Modernist Pantry has very little dye. A kilo of powder will last you a long time unless you are going cure meat commercially.

Just be careful of any home made concoction, the sodium nitrite can kill you!

So the number 1 is suitable for corned beef, bacon and ham? I read somewhere else someone suggesting #2 for ham.

By the way. Is there really a need for anything other than salt? It's not like I'll be storing anything in the fridge for more than a few days

[wayned]

Read this article, it really explains why you should use nitrites when you cure meats better than I could and gives you links to other articles as well: http://amazingribs.com/tips_and_technique/curing_meats.html

[billd766]

Hi Wayne

Where do you get your beef from?

I was in Nakhon Sawan yesterday and even showing a picture of a cow it seems as though nobody in the butchery department of BigC, Makro or LotusTesco has even seen brisket let alone sold any.

[Oxx]

Perhaps these may help somebody.

I also have drawings for pork and lamb.

If there is some cut that I want that I haven't ordered before then I print out the drawing and circle what I want and ask my wife to order it for me. That usually works.

beef drawing 04.jpg

Beef cuts in English and Thai.xls

I'd suggest being a bit cautious before using the translations. A quick scan suggests that a few of them may be dodgy. For example, กระดูกหน้าแข้ง is given as the translation for "boneless shin", whilst it actually means "shinbone" or "tibia".

[billd766]

Perhaps these may help somebody.

I also have drawings for pork and lamb.

If there is some cut that I want that I haven't ordered before then I print out the drawing and circle what I want and ask my wife to order it for me. That usually works.

beef drawing 04.jpg

Beef cuts in English and Thai.xls

I'd suggest being a bit cautious before using the translations. A quick scan suggests that a few of them may be dodgy. For example, กระดูกหน้าแข้ง is given as the translation for "boneless shin", whilst it actually means "shinbone" or "tibia".

Up in Tak is the Thai Beef Co-operative where i went for a look last year.

Here is a picture of what they sell and also a price and name list.