Brine for Corned Beef and Pastrami
A homemade brine recipe for creating your own deli-style corned beef or pastrami.
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Instructions
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Start boiling 1 gallon of water in a large, nonreactive stockpot.
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Remove from heat, then add salt, sugar, and Prague powder; stir until dissolved and cool completely to room temperature.
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Stir in the garlic, pickling spices, and bay leaves.
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Transfer the brine to a lidded container, submerge up to 5 pounds of meat, and use a weight to keep it fully submerged.
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Refrigerate for up to five days, turning the meat once daily if desired.
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Remove the brined meat, pat it dry, and let it reach room temperature before roasting for corned beef or smoking for pastrami.