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6.3.3 How do I make my own corned beef?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.3.3 How do I make my own corned beef?

For best results, use trimmed briskets.

Start with a curing brine. This recipe comes from [3] and makes
enough for 25 lbs of meat.

5 quarts ice water (about 38-40F)
8 oz. salt
3 oz. Prague Powder #1
3 oz. powdered dextrose

Spray pump the briskets to about 12-15% of their original weight.
After pumping, the briskets are packed in a vat, and sprinkled with
whole pickling spice. If more than one brisket is done at a time, pack
them flesh to flesh with the fat sides out. Add enough brine to cover
and allow to cure for 3-4 days at 38-40F. The meat is then ready to use
(but still requires cooking).

 

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