Thread: My Crack At Corned Beef (Silverside)

All my butchering skills I learned on the farm.
Living out in the sticks, it was pretty normal to butcher a mutton a week for the family.
Chooks were a once a week deal too.
Eggs as fresh and as red as a sunset
Getting out for a shot at wild game or fishing, was always something I enjoyed too.
It was lovely at first light or in the evenings, the best times for hunting and fishing.
Glad I did it.
Pickling and preserving or smoking the meat was a necessity as we had no electricity at one stage, and when we did have it, a fridge or freezer was a luxury.
A freezer really helped for when we had a cattle beast to kill, or whenever we caught a good haul of fish when set netting.

We always bottled and preserved or dried our fruit, made all our own jams and sauces, rarely buying commercially processed food.
Living that way we had the best food I've ever eaten in my life.

Plum sauce is another of my favourites, goes well with corned beef
My mouth's watering now!

The world's changed heaps in the last thirty years, gone all push button and automatic with everyone turning into clones.
Sad really.

Ah well, there's still some of us ready to have a go at home made bacon, ham, sausage and corned beef, though!

Originally Posted by Fondles

Originally Posted by Loy Toy

Am I getting and invite for the unveiling?

Whilst normally I would be offended by someone asking an invite to my joint (all are welcome and should know this).

I reckon in this instance I'll pull it from the pot alone incase it is an epic fail.

Having said that Ive an awesome barbeque that could always do with someone else slinging snags on. would break up the usual Saturday night grind.

Not what you told me

^

Originally Posted by ENT

All my butchering skills I learned on the farm.
Living out in the sticks, it was pretty normal to butcher a mutton a week for the family.
Chooks were a once a week deal too.
Eggs as fresh and as red as a sunset
Getting out for a shot at wild game or fishing, was always something I enjoyed too.
It was lovely at first light or in the evenings, the best times for hunting and fishing.
Glad I did it.
Pickling and preserving or smoking the meat was a necessity as we had no electricity at one stage, and when we did have it, a fridge or freezer was a luxury.
A freezer really helped for when we had a cattle beast to kill, or whenever we caught a good haul of fish when set netting.

We always bottled and preserved or dried our fruit, made all our own jams and sauces, rarely buying commercially processed food.
Living that way we had the best food I've ever eaten in my life.

Sounds a wonderful life mate ,, I'd be interested to know how you killed the cows ? we had 2 methods in our slaughter house , the first being the very cruel neck break , with the beast up in a raised stall its neck was clamped into a stock then the trapdoor was pulled and the floor fell away , the second we lined their heads up in a crate then fired a bolt on a cord into its head then stuck it ,, it was hot noisy smelly work !

We used a .303 rifle, shot through the head, between the eyes just above the brow, at an angle to the base of the skull to the spine.
That was done under a tree where a pulley was attached to haul the carcass up. We used a tractor for that, or two of the horses.

As a kid my cousin and I worked in the slaughterhouse yards herding stock in for the kill on Saturday market days in Aberystwyth, a shilling and sixpence a morning.
There the cattle beast was bailed in a stall with a trap floor.

The head slaughterman stood on a bench above and fired a retractable bolt into the beast's head, then ran a wire down through the hole into the top of the spine, gave it a few thrusts and that was that.
The trap opened, spilling the carcass onto the floor where it had its throat cut and bled.
Some of the blood was saved for black pudding.

The gambrill was then hooked onto it's hocks and a pulley hauled the beast up, then along a rail to the gutting stand, then the stink started!
It was as humane as you could get, then.

All the skins were thrown over rails at the stock yards, next to the railway line. The dogs would rip the fat and flesh off them before the tanner's truck took the skins away.
Memorable days of old Aber!

Originally Posted by grumbles1

Not what you told me

Hence the request for a guinea pig

Cor dear oh dear brought some memories back there ENT ,, the old spine ticking to remove the blood once the heart stopped ,, very important in pork otherwise the meat was soon condemned by the ministry. I wasn't aware this was performed on the bulls , learnt something here today,, yup it sure was a messy job , I used to go home covered in one thing or another lol ,, thanks for the memories

12 days in and she is on the stove cookin and smells fookin lush.

I'll let Grumbles be the taste tester !!

40 minutes to go.

Fondles must be in hospital...

I can smell it from here Fondles , making my mouth water

good luck with it mate , looking forward to seeing the results

^ Oh dear what a let down

Good one, Fondles.
The proof's in the eating.

In the UK corned beef is a canned abomnation of processed meat and fat. Terrible.

Everywhere else it's a delicious cut of lovely flavoursome beef served on rye bread (that's my choice anyway)

I'm not sure that the words "My Crack..." as the first two words in a cooking thread are at all advisable.

Fondles don't do any more foodie threads if you can not produce the money shot.

Well get a damn shot of the leftovers at least.
I've always been tempted to try a silverside (corned beef makes me think of the canned mush). Never got round to it.

this has fallen as flat as a witches tit with no pics as evidence

I'll be cooking the other half this coming weekend, I will grab some pics then.

Originally Posted by Fondles

I'll be cooking the other half this coming weekend, I will grab some pics then.

Do forget the pic's or there mite be a lynching.

Originally Posted by Fondles

I'll be cooking the other half this coming weekend, I will grab some pics then.

it must have gone down well.

In the Uk it's called Salt Beef. I've just remembered.

No, salt beef is a specialist product and is eaten mostly by the Jewish community. Corned beef is, simply, corned beef