Print Page - 3 Week Cured Corned Beef

Title: 3 Week Cured Corned Beef
Post by: slowpoke on February 19, 2012, 06:23:05 AM

I found this recipe on the net.It was very close to the one I used for years from a book by Wilbur F. Eastman Jr.,just a few extra things added.The book says to cure for 2weeks,turning meat every 2nd day.I didn't think the taste was quite there.So I followed this new recipe and forked the meat real good all over,leaving it in the brine for 3 weeks.Boys she's got the flavor through her now!I made corned beef and Cabbage.The wife(pickiest eater I know)loves it Too.
http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/

Title: Re: 3 Week Cured Corned Beef
Post by: Tater on February 22, 2012, 06:06:09 PM

I've never made my own corned beef. I'm Montana Irish so I'm going to try this year. There might be alchohol involved. This might be a good start.

Title: Re: 3 Week Cured Corned Beef
Post by: slowpoke on February 23, 2012, 05:21:11 PM

Always alcohol!!!!! ;)Nice thing about corned beef,goes great with any alcohol.

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: slowpoke on February 19, 2012, 06:23:05 AM