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Home Cured Corned Beef




Source of Recipe


david


List of Ingredients





Home Cured Corned Beef

4 lb Beef roast
4 Tbsp. Curing salt
6 x Garlic cloves, peeled
3 x Bay leaves
1/8 tsp Whole cloves (3)
2 Tbsp. Whole coriander seeds
2 Tbsp. Whole peppercorns
3 tsp Whole mustard seeds
1/4 cup Brown sugar

Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and
mustard seed in blender or food processor]. Blend until coarsely
chopped. Add brown sugar. Set aside.

Trim roast (venison, beef, etc.), weigh and measure ONE LEVEL
TABLESPOON of curing salt PER POUND OF MEAT. (Note: I use Morton's
TenderQuick (tm).)

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 or cook in your favorite corned beef recipe.

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.*

Note: I have used this recipe with excellent results on both beef and
venison roasts. My favorite is beef bottom round roast well
trimmed. The meat is a nice red in appearance when cooked, much
like the recipes calling for saltpeter preserving.
I have smoked the corned beef having great results using red alder, and
a few times using fruit wood such as apple.


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Recipe