How to Make Home Cured Corn Beef©

How to Make Home Cured Corn Beef©

By Arlene Wright-Correll

Prep time: 5 days

Cook time: 3 hours

The spice mix with the gallon of brine makes easily enough curing brine for a 5 pound brisket, cured in a somewhat large-ish container.

If you were to use a 2-gallon freezer bag or marinating bag, you would likely need just half (or less) of the amount of brine and brine spices. 

Add 1 gallon water, 2 cups kosher salt, ½ cup brown sugar and the pkg. of Pink curing to your 5 pound brisket and put in a 2 gal. freezer bag and put in the refrigerator for 5 days.

Then remove from bag, put in a pot and bring to a boil, reduce heat to simmer and cook for 3 hours.

Ingredients:

1 gallon water

2 cups kosher salt

5 teaspoons pink curing salt*

3 Tbsp pickling spices  (just click on the words to get to our site)

1/2 cup brown sugar

*Pink curing salt, or sodium nitrite, goes by many names, such as Prague Powder #1 or DQ Curing Salt #1,

Brisket:

1 4-5 pound beef brisket

1 Tbsp pickling spices

*Pink curing salt, or sodium nitrite, goes by many names, such as Prague Powder #1 or DQ Curing Salt #1, and we include a FREE package with it with each SAMPLER package order as your free gift. If you don't have it, you can still make corned beef, but it is necessary for that vibrant pink color we associate with corned beef. And it adds flavor too. Without it the corned beef will be a dull grey color.

Pink Curing Salt All pink tinted cures have the same sodium nitrite concentration, which is 6.25%. Prague Powder # 1, Insta-Cure, Modern Cure are all the same 

https://homefarmherbery.com/shop?olsPage=products%2Fcorned-beef-spices&page=3

“Tread the Earth Lightly” and in the meantime… may your day be filled with….Peace, light and love, 

Arlene Wright-Correll

Home Farm Herbery LLC

https://homefarmherbery.com/

Remember 100% of our profits go to St Jude's Research Hospital.