I had to switch containers and I need to make more cover brine can I do 1 lb of corned beef twin pack to 1 more gallon of water? This will be in a brine for 10-14 days.

]]>https://waltonsdev.nodebb.com/topic/2794/corned-beefRSS for NodeThu, 10 Sep 2026 22:16:04 GMTSat, 17 Oct 2020 17:16:16 GMT60calldoctoday Maybe I am blind but I am not seeing detter22 asking for Rabbit sausage spices? Maybe it was on another post? I know this is so over used but people say rabbit does taste slightly of chicken just a little more intense and earthy (whatever that means) so I would say really anything is going to work well with it for Sausage. Hatch Green Chili springs instantly to mind as does Supreme Pizza and Apple Brat but now I am just naming my favorite bratwurst seasonings!

]]>https://waltonsdev.nodebb.com/post/23701https://waltonsdev.nodebb.com/post/23701Tue, 20 Oct 2020 13:43:58 GMTdetter22 I used to raise rabbits too, for years. Until my mother, who lived with us at the time before her death (over 20 years ago) & my wife started going down & giving them names. That was a lot of rabbits to name. Then I just started raising them for the 4H kids, etc. Then some stray dogs got into the hutches (Barn, not actual hutch) created havoc & I really went down hill then. Did not get them dogs either.
There used to be a guy around here that made rabbit sausage & I bought some from him every now & then. It was very good & we liked it. I think you are on the right track. I just cannot give you a real answer on the right spices, etc. I would check with Jonathan or Austin.

]]>https://waltonsdev.nodebb.com/post/23661https://waltonsdev.nodebb.com/post/23661Mon, 19 Oct 2020 18:34:04 GMTThanks for the help

]]>https://waltonsdev.nodebb.com/post/23604https://waltonsdev.nodebb.com/post/23604Sun, 18 Oct 2020 11:36:11 GMTdetter22 OKay, not sure if I misunderstood this, sorry, I am in KC with my sister and mother and we’ve had a few! So, if you need to toss the old cure yes, 1 lb to 1 gallon will finish you out to thwe 14 days.

]]>https://waltonsdev.nodebb.com/post/23598https://waltonsdev.nodebb.com/post/23598Sun, 18 Oct 2020 00:28:44 GMTJonathon this was a brine 10-14 days no injection so I made another batch and then had enough cure,seasonings, and water. Which I probably should of just done the first time.

]]>https://waltonsdev.nodebb.com/post/23597https://waltonsdev.nodebb.com/post/23597Sun, 18 Oct 2020 00:20:29 GMTdetter22 Is this just the cover brine? if you injected it and are just covering it then so just go with the 50% strength https://meatgistics.waltonsinc.com/topic/2173/how-to-make-smoked-corned-beef?_=1602977676591

]]>https://waltonsdev.nodebb.com/post/23586https://waltonsdev.nodebb.com/post/23586Sat, 17 Oct 2020 23:35:35 GMTdetter22 I would think that you need to keep your ratios the same for the brine to be effective. Another words, just adding water may not cut it. Having said that, I have experimented with wine in the brine & things like that which turned out real well, using my imagination. I have not tried anything experimental on corned beef though & to me, that is a distinct flavor. I have used my imagination on turkey, wild game, pork Like butts or bacon), etc.

]]>https://waltonsdev.nodebb.com/post/23585https://waltonsdev.nodebb.com/post/23585Sat, 17 Oct 2020 21:44:03 GMTOr do I need to make the same cover brine with cure?

]]>https://waltonsdev.nodebb.com/post/23577https://waltonsdev.nodebb.com/post/23577Sat, 17 Oct 2020 17:32:09 GMT