Home Cured Corned Beef
This Home Cured Corned Beef has all of the instructions you need to make corned beef on your own! Often people assume that cured meats are difficult to do at home, but that's just not true. This home cured corned beef is super simple, and even more importantly, it is mega more delicious than anything you are going to get off of a store shelf.
Prep Time15 minutes mins
Cook Time5 minutes mins
Curing Time5 days d
Total Time5 days d 20 minutes mins
Course: Main Dish
Cuisine: International Cuisine
Keyword: Home Cured Corned Beef
Servings: 8 people
- 1 4-5 pound whole packer brisket
Corned Beef Brine
- 2 quarts water
- 1 quart apple juice
- 1 1/2 cups coarse Kosher salt or sea salt
- 1/2 cup brown sugar
- 3.2 teaspoons pink curing salt #1 also known as Prague Powder #1. Ask your butcher or order online.
- 3 Tablespoons pickling spice
- 1 quart ice cubes
Make the brine. In a large stock pot, combine all of the ingredients for the brine except the ice. Bring to a boil and stir until all of the salt and sugar has dissolved in the brine. Remove from the heat and stir in the ice until the brine has cooled to room temperature.
Cure the meat. Place the brisket in a large food-safe plastic container and pour over the cooled brine. Keep the brisket in the cure in the refrigerator for 5-7 days, turning and stirring the brine mixture at least once per day.
Cook the corned beef. Once the brisket is cured, you can prepare as corned beef. (Recipe linked in the recipe notes.)
Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 143mg | Fiber: 1g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg