Homemade Corned beef

In order to make the best homemade corned beef possible be really picky about selecting your cut of beef.

If you're going to use brisket then please read selecting brisket.

A 4 to 5 pound brisket is ideal.

There are two methods for curing corned beef. Brine curing is when the beef is actually submerged in a briny liquid. Dry curing is the method most preferred for home curing and that is the method described here.

Prepare the brisket prior to curing by removing most of the external fat. The cure will penetrate the meat easily but will have trouble penetrating a heavy fat layer.

The Homemade Corned Beef Cure Mixture

5 Tbs. Tender Quick*
2 Tbs. brown sugar
1 Tbs. ground black pepper
1 tsp ground paprika
1 tsp ground bay leaves
1 tsp ground allspice
1/2 tsp garlic powder

In a small bowl mix the Morton Tender Quick and the remaining ingredients and spices. Rub all of the mixture into all sides of the brisket.

Place the brisket in plastic bag and tie the end securely. Refrigerate and allow the meat to cure 5 days per inch of meat thickness. Turn the package over once or twice a day.

*Morton Tender Quick is a blend of the salt, sugar and meat curing ingredients. It can be found in the section of the grocery where salt is located.

After the curing process you now have corned beef. It can be used in any manner that you would use commercial corned beef.

If you would like to freeze it for latter use it will keep for 5 to 6 months without any loss of quality. I personally like to cut my corned beef into 2 pound sections and cook one fresh and freeze the others.

If you try Homemade Corned Beef once I think you'll do it again.