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Homemade corned beef

post #1 of 5
Thread Starter 
Bought a usda choice angus brisket, 15lb. Trimmed and now have two portions of flat and one point. Want to make corned beef using equilibrium cure calculator from ( I don't want to soak the corned beef in water after the cure to remove excess salt. What I mean is that I want the cured beef to contain the proper amount of salt right out of the cure. Then I plan on preparing it sous vide and then searing. My question is this: what percent salt should I use in the cure?
post #2 of 5
Depends on how salty you like your corned beef. I have found that the 2% in Martins Calculator is spot on for the bacon we make. I have not used his calculator for making pastrami or corned beef.
post #3 of 5
That a question only you can answer. Everybody's taste is different. 2% may be too salty for some and not salty enough for others.
I used a 2% salt ratio for my venison pastrami and my brother said it was a tad salty, however his wife said it needed more.
I thought it was perfect.

I'd try 2%, and adjust on future cures.
post #4 of 5

2% is popular around here for most large cuts being cured. Works for me...JJ

post #5 of 5
Thread Starter 
Thanks for the replies. I think I'll shoot for 2% and will let you all know how it turns out!
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