Corned Beef Brisket?

[PeteC]

Here's another item on many a wish list over here JD. Anyone know of a shop anywhere who sells these. I'd be surprised if there was a commercial pickling facility anywhere in Thailand. Guess it would have to be done locally, at someone's meat shop. Pete

[JD]

Here's another item on many a wish list over here JD. Anyone know of a shop anywhere who sells these. I'd be surprised if there was a commercial pickling facility anywhere in Thailand. Guess it would have to be done locally, at someone's meat shop. Pete

Not many do make it, and most I have seen have been a bit wet for my taste. They take it out the pickle, steam it and pack it, you should let it drip a few days in the chiller before you pack it really.

I do make my own, but only during the high season and only really for myself and some mates, because it takes over 30 days to cure a good thick whole brisket. Running a cold store full belt for that time costs a lot of money.

We've got a new computer controlled cold store 5 x 3 x 2 meters, that will be finished next month some time, it will need to run all the time as the very large condensing unit we will use to run it will also run our walk in freezer and the Air con for the shop. I will add many new items to our list of products then including corn beef, but as I said it will take about 40 days before the first batch gets packed.

In the meantime, for my own personal use I buy the corned silverside (Australian) from Villa. It is uncooked, but rather than give away my spice recipe for cooking, just follow the instructions on the pack. Loverrrly served just cooked with some mashed spuds, carrots and leeks braised in butter. Mmmm.

[PeteC]

Not many do make it, and most I have seen have been a bit wet for my taste. They take it out the pickle, steam it and pack it, you should let it drip a few days in the chiller before you pack it really.

I do make my own, but only during the high season and only really for myself and some mates, because it takes over 30 days to cure a good thick whole brisket. Running a cold store full belt for that time costs a lot of money.

We've got a new computer controlled cold store 5 x 3 x 2 meters, that will be finished next month some time, it will need to run all the time as the very large condensing unit we will use to run it will also run our walk in freezer and the Air con for the shop. I will add many new items to our list of products then including corn beef, but as I said it will take about 40 days before the first batch gets packed.

In the meantime, for my own personal use I buy the corned silverside (Australian) from Villa. It is uncooked, but rather than give away my spice recipe for cooking, just follow the instructions on the pack. Loverrrly served just cooked with some mashed spuds, carrots and leeks braised in butter. Mmmm.

Again, great info JD, thanks. Looking at your improvements though, you are going to have to start tacking a fuel surcharge onto your products. A rough guess from reading above and knowing my electrical consumption at this house, I would say you are looking at about a 30,000 baht per month electric bill. My bill here is now 1/3 higher than it was in Hawaii, for about the same size house and climate. Go figure. Someone here is getting rich...and it ain't the common man. Pete

[JD]

A rough guess from reading above and knowing my electrical consumption at this house, I would say you are looking at about a 30,000 baht per month electric bill. My bill here is now 1/3 higher than it was in Hawaii, for about the same size house and climate. Go figure. Someone here is getting rich...and it ain't the common man. Pete

Your not far off in your guesstimate of my electric bill at the moment, but I have no air con in the shop. The new set up, will actually save me a few Baht. All 3 phase and I’ll only be running the one large condenser, but I will have the advantage of having a much larger cold room, a walk in freezer, air con for the shop and a much larger chilled area for the cutting room and preparation areas.

The next expense is to supply all my staff with warm leggings, extra tops, socks, etc... you know how the Thais just LOVE working in a chilled area!

When we had them all fitted with there outfits, heavy white jackets, trousers and aprons, clean floor shoes, white hats and hair nets, they all looked like they had gained 20 kilos. I had to order everything two sizes bigger for the extra clothes I know they will wear underneath. Still, they are all excited about the new shop refit. I’ll just be glad when it’s all finished, builders and everyone only five weeks behind schedule at the moment. I’m fed up telling people it will finished in such and such a time, I now say it will be finished when it’s done - Thai time.