What Is Kosher Meat

Challah Bread or Contacts - Your daily resources about kosher recipes

What do we know about What Is Kosher Meat at Kosher Bread Pro ? We know it’s a hot topic for Kosher Baking.

About What Is Kosher Meat

Years ago I wondered why people would always have corned beef dinners, but there was never any corn with the meal. It was always cabbage and potatoes. It was later in life that I understood what was meant by corning beef and it had nothing to do with corn. I used to think that corning beef meant to feed the cattle corn to fatten them up for butchering. I was mistaken.

Corning beef is a method of curing tougher cuts of beef. Choose cuts like plate, rump, chuck or brisket. Make sure the meat is well chilled. Remove the bones and cut the meat into uniform pieces. After the meat is cut up weigh the meat. For each 100-pounds of meat you will use 10-pounds of kosher salt. If you do not have 100-pounds of meat, adjust the proportions of meat to salt.

I use a clean crock. I sprinkle a layer of salt on the bottom of the crock, then a layer of meat, then more salt, then a layer of meat. I continue until the meat is packed or the container is full. I cover the top layer of meat with a good amount of salt. I let the meat sit for 24-hours then I cover the meat with a solution of: 4-pounds sugar, 2-ounces baking soda, and 4-gallons of water.

I make sure that I have packed the meat tightly and that it is completely covered with brine. I weight the meat down with a heavy. clean stone or brick to keep it submerged. I let it cure like that for 35-40-days in a temperature of 38-40-degrees. After the meat is cured, I remove it from the brine, wash it and drain it. Now it is ready for wrapping or smoking.

I put my beef in brine this morning. I added 4-ounces of pickling spice in a spice bag and 2-bulbs of garlic to the brine for flavor. That is my preferred flavor.

Be certain to keep the temperature at a consistant 38-40-degrees so the brine does not become ropy. If it gets too warm you will have discard the brine and start all over, which is a pain to do.

I will be cooking corned beef and cabbage for a meal in March. YUM!

Everything I write about is from personal observation and life experiences. I love to cook and prepare foods in different ways. I like sharing my experiences about food and cooking. My website http://www.pothaven.com was created because of my interest in quality cookware and cooking.

Source: www.isnare.com

Challah Bread or What Is Kosher Meat?

Leave a Reply

Your email address will not be published. Required fields are marked *