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 Morton’s 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.
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