Homemade Corned Beef - Dry Brine

1. 1

   Rub seasonings all over meat. Place in a large plastic bag, pressing as much air out of the bag as you can; seal. You will see red juice exude inside the bag which lets you know the cure has begun.

2. 2

   Set bag in a pan or bowl. Weight with a second pan or bowl for the first 2 days. Once or twice a day, massage meat and turn.

3. 3

   The cure is done in about 2 weeks. It will keep in its present state for several months. It just needs to be turned every few days.

4. 4

   Before cooking, the meat needs to be de-salted. Twenty-four hours before cooking wash the cure off the beef and soak the meat in a large bowl of cold water in the refrigerator. Change the water 2 or 3 times in the 24 hour period.

5. 5

   Please note that once the meat has been de-salted it is just as perishable as fresh beef.

* Per serving · 4 servings · Values may vary.

No additional tips available.