One of our local stores had points on sale for $1.99/pd last week and I grabbed 4 packages. We’ve been eating on one for a couple days and tonight its Rueben sandwiches to finish it.
I’ll likely pick up another half dozen after St. Pats Day when the go cheap again so we have some on hand in the freezer later on. Grilled corned-beef is something else.
Where’s the sale?
Look forward to the local bars having their own versions of the stuff coming up soon here. Good reason to go out for a bite.
Where’s the sale?
The sale on points ended yesterday, sorry. Not to fear, there’ll be sales on corned-beef next week and after St. Pats Day.
Points are always way less expensive and that’s what we get. Generally they’re a bit smaller and that’s fine with me too. When the points were on sale here the flats were $4.99/pd. At $3.00/pd difference I’m ok eating the cheap end of the brisket. I’m going to try my hand at curing some corned beef yet this spring.
Had a high stacked Ruben yesterday. I will be buying at least 3 or 4 more roasts before St. Patty’s Day.
I just sliced up a 13 lb flat that I trimmed off 2.2 lbs of fat. Brined and simmered. 2 week process. Yes I know it can be done in less time. I use a 1/2 salt solution to help in reducing sodium. Love corned beef. 
I had an other flat of equal size that I turned into pastrami. Might as well make use of the tools @ my disposal while they are out, right? Both are sliced up now and in the freezer as of this afternoon.
Now all of that equipment is cleaned and put away, I got to get my maders started!!
I’m 2 1/2 weeks 
behind!!
Egads 
I love it too but usually go to Sullivan’s in Trempealeau for it. This year I will probably just buy some on sale after the 17th, if I can find a deal.
I just sliced up a 13 lb flat that I trimmed off 2.2 lbs of fat. Brined and simmered. 2 week process. Yes I know it can be done in less time. I use a 1/2 salt solution to help in reducing sodium. Love corned beef.
I had an other flat of equal size that I turned into pastrami. Might as well make use of the tools @ my disposal while they are out, right? Both are sliced up now and in the freezer as of this afternoon.
Now all of that equipment is cleaned and put away, I got to get my maders started!!
I’m 2 1/2 weeksbehind!!
Egads
good thing you have friends in low places eh Denny?? ha ha
No doubt Sheldon!!
Without your help They wouldn’t have been vacuumed for the freezer!
I read you post that mentioned grilled corned beef with interest. Any tricks to this? I appreciate your help.
Locker I used to go to offered corned venison. WOW! It was fantastic and lean. That locker burned down. The man that ran it returned home to Cuba City, WI and as I understand it took over his Father’s Meat Shop/Locker. Weber Meats. They also offered precooked and sliced Italian Venison. It was awesome too! Someday Im gonna take a whole deer up there and have Dan process it all into the Italian and Corned.
I read you post that mentioned grilled corned beef with interest. Any tricks to this? I appreciate your help.
I would recommend soaking it in water the night before to leech out a lot of salt. I generally rub with mustard and coat with pastrami seasoning (lots of black pepper) and smoke for 4 hours. Then transfer to a foil pan with some liquid like beer or apple juice, cover tightly with foil and continue to cook at 250 to steam it until it reaches an internal temp of about 200 – 205. Once cooled, slice thin against the grain of the meat.
Love it! I usually turn all or most of my snow geese into corned goose. Usually takes 4 or 5 days of brine and then i have a full shelf of pressure cooked and sealed mason jars! Reuben, Reuben, Reuben.
A friend of mine brought corned venison on a recent trip. That stuff was awesome!
Tis the season! I have a 9 lbs brisket from the Roseberg farm that’s going to get some attention soon, but still debating on what route to go with it. Leaning toward sous vide with a hot smoke seared finish…for now.
I love it. I bought one at $3/lb just to make sure we had one for st paddy, but I hope to find more of the sale stuff.
Love it! I usually turn all or most of my snow geese into corned goose. Usually takes 4 or 5 days of brine and then i have a full shelf of pressure cooked and sealed mason jars! Reuben, Reuben, Reuben.
Been doing this some with honker breasts. It turns out really good.
Honker pastrami
1AC83660-B5FA-4E4C-A882-5E38F90D6E48.jpeg
F6FDB7A9-A72B-4959-A931-09037F7D7EC1.jpeg
Local stores have points for $1.99 a limit of 1 though. 
There are a few ways that one can circumvent tho. 
Put mine in the crock pot around 8 this morning. Will add carrots and potatoes around 1. I went to 3 large grocery stores before fining red potatoes this morning. Produce is really getting wiped out. The house smells great!
Thanks SuperDave!
You must be logged in to reply to this topic.
