Homemade Corned Beef - Dry Brine
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 corned beef
- Serves:
- 36
ingredients
- 12 lbs beef brisket (or top or bottom round or eye round or boneless chuck)
- 1 1⁄3 cups coarse salt
- 1 teaspoon peppercorn, cracked
- 2 teaspoons allspice
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 teaspoon sage
- 1 teaspoon bay leaf, crumbled
directions
- Rub seasonings all over meat. Place in a large plastic bag, pressing as much air out of the bag as you can; seal. You will see red juice exude inside the bag which lets you know the cure has begun.
- Set bag in a pan or bowl. Weight with a second pan or bowl for the first 2 days. Once or twice a day, massage meat and turn.
- The cure is done in about 2 weeks. It will keep in its present state for several months. It just needs to be turned every few days.
- Before cooking, the meat needs to be de-salted. Twenty-four hours before cooking wash the cure off the beef and soak the meat in a large bowl of cold water in the refrigerator. Change the water 2 or 3 times in the 24 hour period.
- Please note that once the meat has been de-salted it is just as perishable as fresh beef.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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