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LOCATION: Recipes >> Preserving Meats >> Corned Beef 08

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Corned Beef

11.25 kilos beef brisket
4.75 liters cold water
3 oz powdered dextrose
3 oz Prague powder #1
2 cups salt
pickling spice

Inject briskets with brine made from water, salt, Prague powder,
and dextrose. Pack into a large tub. Sprinkle with pickling spice.
Pack the first layer flesh side up, the second flesh side down the
third, flesh side up.

Continue alternating the layers, sprinkling pickling spice inbetween
until the tub is full. Cover meat with brine, and cover the tub.
Let briskets cure at a temperature of 38-40F for 4-5 days.

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