Corned Beef

IrishDevl

So probably not an egg cook, but has anyone made their own corned beef?  Charcuterie has a recipe that seems relatively easy and take approx 5 days for completion.  I was at my butcher yesterday and he told me that it takes him 16 days to make his corned beef.  If anyone has any suggestions I would love to hear them.  Thx

daveyray72

I have cured briskets for corned beef and pork for canadian bacon many times.  Make sure that you follow the cure to weight amounts EXACTLY, and also allow for the proper amount of time for the cure to penetrate the meat based on the actual size of the piece of meat...not some figure in a book.  1/4" penetration per day is what I go by plus I add a day or two for good measure.  Very hard to "over-cure".  A 2" thick brisket, by my method, would cure for 5 days or longer. (1/4" per day from top and bottom).  I do 3" pork loins for 12-14 days.

Charcuterie is a great book BTW!

daveyray72

I have cured briskets for corned beef and pork for canadian bacon many times.  Make sure that you follow the cure to weight amounts EXACTLY, and also allow for the proper amount of time for the cure to penetrate the meat based on the actual size of the piece of meat...not some figure in a book.  1/4" penetration per day is what I go by plus I add a day or two for good measure.  Very hard to "over-cure".  A 2" thick brisket, by my method, would cure for 5 days or longer. (1/4" per day from top and bottom).  I do 3" pork loins for 12-14 days.

Charcuterie is a great book BTW!

IrishDevl

Tweev, I am Irish and must eat it corned or I am ex-communicated.  At least for the month of March.