If possible, we recommend weighing this out as it is far more accurate. At 175ppm of cure this resulted in a need of just over 47 grams of pink cure, or about 3 tablespoons. We use this calculator any time we are wet curing meat.įor the Homemade Corned Beef recipe we described, we had 12 pounds of brisket to cure after trimming and used 3 gallons of liquid. While most of the other ingredients can be easily adjusted in the brine by simply halving or quartering the recipe based on the size of the brisket, the cure needs to be adjusted with a cure calculator.Īmazing Ribs has a fantastic article on curing meat and includes a curing calculator so you can be sure you are using the proper amount of cure. They are not interchangeable, so make sure you are using the correct cure. Cure #2 is used for meat curing over a very long period of time. Cure #1 is used for foods you intend to cook after curing. This is NOT the same thing as pink Himalayan salt so do not use them interchangeably. We use a cure #1 which is also referred to as Prague Powder or Pink Cure #1. Whenever you are curing meat it is always important to use the proper amount of curing salt and water, based on the weight of the meat you are curing. Measure out the remaining ingredients for your brine and set aside. ![]() Pickling Spices for corned beefįor our corned beef brine we like to use a little bit of beer and a ginger beer for extra flavor. If you are brining just a point or just a flat, you will want to decrease the spice mix to ¼ cup (4 tablespoons). We are curing an entire brisket so we are using ½ cup of pickling spice. Please feel free to modify it and make it your own, that is half of the fun with doing things from scratch. We are providing one of our favorite pickling spice blends. Packer brisket separated into the flat (left) and point (right) Making your Homemade Corned Beef Brine Prepare your pickling spice Cut along the vein of fat running between the point and the flat to separate the 2 pieces of brisket. This allows the cure to reach all of the meat. Unlike a smoked BBQ brisket, where fat is flavor, for corned beef you will want to trim off most of the excess fat. The recipe that follows, however, would be for 12 pounds of corned beef. We will be doing the latter, and will have our pastrami recipe posted a little bit later this year. You can then smoke the brisket flat to make some delicious BBQ, or you can brine both sections and use the flat to make more corned beef or pastrami. We chose an entire packer, because it is more economical to do it this way. We will be using the point to make our corned beef. Making the Corned Beef Preparing the meatįor this recipe we break down an entire prime packer brisket. The recipe can also be halved or adjusted for smaller pieces of meat, but be certain to adjust the curing salt correctly. The process of making corned beef is a bit labor intensive and will require a large amount of space in the fridge while it brines and a large container or bag in which to brine the meat. Regardless, it is delicious and still popular among the Irish-American community today.įor this post we will show how to go from a full packer brisket to the most flavorful plate of corned beef and cabbage you have ever had. It is actually a Jewish creation that became popular among the Irish immigrate community in the United States. Interesting enough, corned beef and cabbage as we know it is not really an Irish culinary import. Corned Beef and cabbage has become almost as synonymous with St. ![]() Patrick's Day just around the corner, we figured what better time than to share our made from Scratch Corned Beef recipe and technique. Protein: Origin: Irish (sort of), European Method: Brining and Stovetop Jump to Recipe Homemade Corned Beef
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