Corned beef

Discussion in 'Beef' started by tsulcoski, Feb 23, 2008.

  1. tsulcoski

    tsulcoski Smoke Blower

    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.
     
  2. lcruzen

    lcruzen Master of the Pit OTBS Member

    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.
     
  3. glued2it

    glued2it Master of the Pit

    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
    (pergallon)
    2 tsp. paprika
    3 cloves of minced garlic
    2 tablespoons sugar
    1 tablespoon mixed pickling spices
    1 cup salt
     

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