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Corned beef

post #1 of 3
Thread Starter 
Time tested recipe for Homemade corned beef

In a 5 gal bucket with lid combine the following

2.5 gallons water
3/4# salt
3 oz Tender quick ( cure)
2 oz pepper
4 oz garlic
2 oz onion
3/4 # white sugar

Put beef in bucket of brine and let sit in basement or cooler place 50-60 degrees for three days, shaking to mix brine daily.

Refrigerate for three days, shaking daily to mix brine.

remove from brine and cook up.
post #2 of 3
Thanx for the recipe. I've always wanter to try making my own corned beef to smoke into pastrami. With St.Patty's day around the corner I'll have to give this a try.
post #3 of 3
When using TQ it's best to use 1TBS per lb of meat.

I brine mine in the fridge for the whole duration.
I don't flip, shake or nothing. I do the hams the same way.

In adition to the TQ this is what I use
2 tsp. paprika
3 cloves of minced garlic
2 tablespoons sugar
1 tablespoon mixed pickling spices
1 cup salt
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