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LOCATION: Recipes >> Preserving Meats >> Corned Beef 07

Print this Recipe    Corned Beef 07

Home-Cured Corned Beef
Yield: 4 servings

4 lb beef roast
4 tb curing salt
6 garlic cloves, peeled
3 bay leaves
1/8 ts whole cloves (3)
2 tb whole coriander seeds
2 tb whole peppercorns
1 tb whole mustard seeds
1/4 c brown sugar

Combine garlic, bay leaves, cloves, coriander seeds, peppercorns,
and mustard seed in blender. Blend until coarsly chopped. Add
brown sugar. Set aside. Trim roast (venison, beef, etc.), weigh
and measure 1 level Tablespoon of curing salt per pound. Add measured
curing salt to spice mixture you set aside. Rub spice mixture into
roast, pressing in well. Measure roast at thickest point. Place
into heavy freezing bag and close securely. Place in shallow pan
in refrigerator. Cure 5 days per inch of measured thickness, turning
bag daily. At end of curing time wrap and freeze. To cook: Drain
juices, if desired rinse thoroughly under cold running water to
remove extra salt and spice pieces, wrap in foil and bake sealed
at 300 degrees 2 to 3 hours or until tender. Or use in any corned
beef recipe.


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