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LOCATION: Recipes >> Preserving Meats >> Corned Beef 15

Print this Recipe    Corned Beef 15

Home-Cured Corned Beef

10 lb beef roast
5/8 c curing salt
5/8 c pickling spice
10 whole cloves
1/3 c peppercorns
5/8 c brown sugar
2 1/2 ts saltpeter (optional)
2 1/2 tb garlic cloves, crushed

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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