Homemade Corned Beef Curing Guide

Homemade corned beef

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Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 12 to 16 servings
Yield: 4 pounds corned beef
Nutritional Guidelines (per serving)
662 Calories
42g Fat
1g Carbs
66g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 662
% Daily Value*
Total Fat 42g 54%
Saturated Fat 17g 83%
Cholesterol 240mg 80%
Sodium 7193mg 313%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 66g
Vitamin C 1mg 6%
Calcium 68mg 5%
Iron 6mg 34%
Potassium 553mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's easy to make your own corned beef at home. Just plan ahead. The beef brisket will take about 3 weeks to cure. You can also use bottom round roast in place of brisket if you wish.

Ingredients

Steps to Make It

  1. Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool.

  2. Place brisket in a large crock, zipper-style plastic bag or another non-metallic container. Pour salt water over the meat and add garlic, pickling spices, and bay leaves. Meat should be submerged; use a weighted jar to hold meat under pickling solution.

  3. Refrigerate or set in a cool place for 3 weeks.

  4. Drain and remove bay leaves before cooking.

Tip

  • Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.

Recipe Variation

  • Bottom round roasts may be substituted for the brisket for a leaner corned beef.


Source: Poughkeepsie Journal March 8, 1995. Reprinted with permission.

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