Home-cured corned beef

Wanting corned beef for St. Pat’s day? If you hurry, you can get one ready in time. Check out this recipe at Nourished Kitchen. Jenny from NK is not an SCDer, but espouses many food principles that SCDers will appreciate.

Note that store-bought pickling spice is a spice mixture and considered illegal on the SCD. However a quick search will yield plenty of recipes for that as well.

Also if you make your yoghurt from half and half, I’d guess that you might not be able to obtain 2 cups of whey from it. I bet you’d have better luck using a lower fat yoghurt

UPDATE: Turns out, my friend Damion from My Cranky Gut already SCD-ified a corned beef recipe. You can find it here.


5 Responses to “Home-cured corned beef”

  1. 1 Adam March 10, 2012 at 11:33 am

    Great Idea Paul! Happy St. Patties day to be! Cheers

    Ain’t nothing like some Corned Beef!!! miss that stuff, didn’t know it was a possibility. hope you’re still feeling well

    • 2 Paul Stocker March 10, 2012 at 11:40 am

      Thanks Adam! I’m doing great and hope you are as well.


    • 3 Gabriella November 29, 2012 at 9:20 pm

      It is in fact possible to ovorceok/burn if you do not add sufficient liquid. However, by adding TOO much liquid you can have a really bland end product. Typically most slow-cooker recipes call for a cup to 2 of liquid for a typical roast.As to whether it would be tough or not; that is determined by the cut of the meat you use. The more marbleing the more tender the meat although cooking a roast for, say, 10 hours will usually give up a pretty tender peice of meat regardless of the marble.

  2. 4 damion March 12, 2012 at 6:55 pm

    Thanks for posting, Paul! If you or anyone else is interested, I have a recipe that is SCD-legal and includes no ‘spice mixes’. On the downside, it doesn’t rely on whey for lacto-fermentation… just salt. Might be interesting to combine the two. http://mycrankygut.com/2011/08/12/scd-legal-corned-beef/

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