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Corned Beef at home

Posted on 12/18/23 at 9:57 am
Posted by Roy Curado
Member since Jul 2021
1737 posts
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Posted on 12/18/23 at 9:57 am
I am wanting to do a corned beef from scratch. Brine it for 5 or so days, then either boil or braise it.

Any tips for the brining process? I kinda need water to spice ratio and any spices that are must-haves? Also, what is the best time period for the brine? Some says at least 10 days and some say 5 is fine.
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Posted by Trout Bandit
Baton Rouge, LA
Member since Dec 2012
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Posted on 12/18/23 at 10:11 am to Roy Curado
I made a pastrami using the Meat Church recipe earlier this year. It turned out a little saltier than I would have liked but you can use their recipe for your brine and just don't smoke it and it'll make a great corned beef. FYI they brine for 10 days.

LINK
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Posted by Roy Curado
Member since Jul 2021
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Posted on 12/18/23 at 10:33 am to Trout Bandit
Thanks! Do you know where the saltiness came from?
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Posted by SixthAndBarone
Member since Jan 2019
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Posted on 12/18/23 at 10:35 am to Roy Curado
A post with my pastrami brine recipe

Here’s a link to a pastrami I did. Same process, except for the cook.
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Posted by LSUballs
RayVegas LA
Member since Feb 2008
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Posted on 12/18/23 at 10:47 am to Roy Curado
Here's a thread from the first time I did one. It has some pretty good tips in it.

LINK
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Posted by Roy Curado
Member since Jul 2021
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Posted on 12/18/23 at 1:16 pm to LSUballs
Have you done one with less salt since you did that one?
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Posted by LSUballs
RayVegas LA
Member since Feb 2008
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Posted on 12/18/23 at 3:19 pm to Roy Curado
Yes. I've found 1.5 cups of Kosher salt to be ideal. Here's another thread from one i did last year

LINK
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Posted by CoachChappy
Member since May 2013
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Posted on 12/18/23 at 7:37 pm to LSUballs
Damn, that looks amazing!!
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