VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, [3], 4, 5, 6, 7, 8, 9, 10 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 08:43:26 10/09/02 Wed
Author: Ron
Author Host/IP: NoHost / 67.69.35.157
Subject: Re: Smoked Corn Beef?
In reply to: Gerry 's message, "Smoked Corn Beef?" on 15:00:07 10/08/02 Tue

I would brine the thing for a week with a touch of saltpeter to keep a nice red color in the meat. Rub it with Montreal steak spice and smoke it at 350 until done about an hour per pound. You can steam the leftovers for sandwiches. It worked for me on brisket.

[ Next Thread | Previous Thread | Next Message | Previous Message ]
Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.