Homemade Corned Beef Curing Guide
A homemade corned beef brisket recipe requiring a three-week curing process.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling water, then dissolve salt and saltpeter in it and allow to cool.
-
Place brisket in a non-metallic container, pour the cooled brine over it, and add garlic, pickling spices, and bay leaves, ensuring the meat is fully submerged.
-
Refrigerate for 3 weeks.
-
Before cooking, drain the meat and remove bay leaves.
Nutritional Info (per serving)
Calories:
662 kcal
Carbohydrate:
1 g
Cholesterol:
240 mg
Fiber:
0 g
Protein:
66 g
Saturated Fat:
17 g
Sodium:
7193 mg
Sugar:
0 g
Fat:
42 g
Unsaturated Fat:
0 g