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LOCATION: Recipes >> Preserving Meats >> Corned Beef 04

Print this Recipe    Corned Beef 04

Basic Corning Recipe

1 whole brisket
2 cups kosher salt
around 1 cup brown sugar
20 whole peppercorns
3 bay leaves

Scald 8qt stockpot with boiling water till extremely clean. Add
all ingredients except brisket; add some water and mix all ingredients
well. Add brisket and then add water to cover by around 2 inches.
Put scalded plate on top of beef to submerge entire brisket in the
water. Add unopened can or other weight to plate to keep brisket
submerged. Place in refrigerator for 1 week to 10 days. Remove
brisket and cook per favorite recipe.

Notes: The ingredients listed are flexible. The important thing is
that you are creating a brine to soak the meat in until the brine
penetrates the entire brisket. I've heard it mentioned but never
tried it myself, that one way to measure the amount of salt needed
in the brine is to add enough salt so that a raw egg will float in
the brine mix.

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