In the beginning there was a ...packer. The packer was divided into three parts, two of flat, one point.
Defatted then packed into vac bags with corned beef "cure".
Three weeks later we start the corned beef, cabbage and carrot sausage using the "point".
The carrot and cabbage were par boiled and added to the corned beef at grinding. Not fully cooked as to kinda take the place of fat.
All mixed, ground and stuffed. I saved one patty for stuffing the bread later.
Into da smoker dey go!
And the finished smoked sausage.
Now we start the cold smoked corned beef for the corned beef and cabbage. Rinsed the cure off and coated with cracked black pepper and juniper berries.
On to the grille! I used the (A-MAZE-N-SMOKER) Bourbon barrel saw dust for this smoke ( no Irish barrel dust available).
After 9 hours of cold smoke. The rub is rinsed off after cold and sliced after smoking
Next we have the remaining flat getting the special "Irish" version of Mad Hunky! Side two.
And fully "Irish" hunkified, ready for the smoker.
Eight hours later @ 250/275°.
Now we start the corned beef and cabbage...with carrots.
Ingredients
* 2 to 2 1/2 pound Corned-Beef Brisket
* 2 quarts Guinness Stout (3 quarts if ya got it and skip the water:})
* 1 quart water
* 1 tablespoon coarsely ground black pepper
* 1 teaspoon ground allspice
* 2 bay leaves
* 2 teaspoons kosher salt
* 1/2 pound diced carrots, approximately 4 small
* 1/2 pound diced onions, approximately 2 small
* 1 pound potatoes, peeled and chopped, approximately 3 medium
* 1/4 pound diced celery, approximately 2 stalks
* 1 small head cabbage, chopped, approximately 2 pounds
Directions
Rinse the dry rub off of the corned beef.
Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 2-quarts of Guinness & 1 quart-water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender.
While hot smoking the "Irish" Hunky Corned Beef I smoked a "patty" of the corned beef sausage. Now we break it up .
And add it to the Irish Soda Bread dough.
Form a loaf.
And bake in a Dutch oven.
And plated.
Thanks for looking.
