dry cured corned beef recipe?

[AndyInNYC]

I bought a whole brisket from Costco and cooked the flat. I'd like to make a corned beef from the point - and it's a big one.

I can't seem to find a dry cure recipe/formula with specifics (by weight like for bacon). The fridges don't have space right now for a big bag and holding container; but I can vacuum seal the point and leave it in a corner <g>.

So, where do I need to look for my recipe?

Thanks all.

Andrew

 

[SmokinEdge]

To meat weight:

1.5-2% salt
Cure #1 @ .25%
Sugar around 1%

Rub that on all sides evenly. Feel free to crush or grind up some aromatics like pickling spice and pepper to add after. Then vac seal and cure about 2 weeks.

 

[AndyInNYC]

OK, here we go!

That's a 4lb point (1800g) ready for my fridge for 2 weeks.

Wish me luck.


Andrew

 

[SmokinEdge]

That’s going to be good.

 

[Fueling Around]

Awesome start.
I've got a 4# tri tip going in the dry cure tonight for a pastrami.

 

[DEERMAKER]

Love it. You are getting good advice here from @SmokinEdge
You will be hooked.