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Making your Own Corned Beef

The history of Corned Beef

 

Learn how to make your own corned beef with this book includes kit with curing and spices


 

Also the Perfect Corned Beef and Cabbage

Get it all in this book, plus curing salt and spices for making your own Corned Beef.


2 quarts water
1 cup kosher salt
1/2 cup brown sugar
1 level teaspoons Pink Curing salt or Prague powder #1

1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed


Preparation:
Boil water, add salt, brown sugar, and saltpeter, stir to dissolve.

Add the Spices and let cool.

Place brisket in a large crock, zipper-style plastic bag or other non-metallic container. Pour marinade over meat.

. Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 10 days.

Note 1: Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.

Note 2: Bottom round roasts may be substituted for the brisket for a leaner corned beef

Make your own Corned Beef with
With Step by Step Pictures

These are some shots showing how I make Corned Beef from scratch.

Get the immediate download of this recipe with step by step pictures.
I will send you the book and necessary spices for making Corned Beef


Order ...Get in a Pickle!...Cookbook Here

complete with bonus CD with step by step pictures, and some hard to find spices:
curing salt, dill seed, corriander seed, cinnamon stick and vanilla bean.

16.97


 

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Last updated December 19, 2013

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