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Topic: Homemade Corned Beef  (Read 1612 times)
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« on: August 09, 2012 01:15:59 PM »

Corning your own brisket is easy to do and taste way better than store bought corned beef. You just have to plan ahead, it takes at around 7 days for the brisket to cure into corned beef with use is Mortons Tender Quick.
This will give the brisket that red coloring similar to ham and bacon, which are also cured. I also use Penzeys Spices Corned Beef Spices mix (you can also use pickling spices from the grocery store spice isle).

Here are some pics 0f the steps:

Homemade corned beef brisket coated with a dry cure rub and pickling spices.

Meat cure and pickling spices.

Rub cure mixture deep into brisket on all sides.

Vacuum sealed brisket or use resealable plastic bag with all the air forced out. and let it cure in the refrigerator for 7 days.

More pics and the recipe here.
« Last Edit: August 10, 2012 05:33:50 PM by MissingWillow » THIS ROCKS   Logged

Steve from Cowtown (Fort Worth)
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« Reply #1 on: August 09, 2012 05:04:05 PM »


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« Reply #2 on: August 09, 2012 05:20:45 PM »

Dude, that looks darned tasty.

« Reply #3 on: August 09, 2012 07:13:04 PM »

That looks yummy. I think I will have to try it out in memory of a friend who'd often mentioned corned beef and always liked a good party.
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