Home Curing Corned Beef is easy and tastes so much better than store-bought. It just takes time!
The efforts are well worth it for nitrate-free, nitrite-free corned beef. The nitrates and nitrites, or pink salt, are what makes the beef stay red, and are used in some curing processes. This recipe does not use any nitrates or nitrites, so your beef will not be bright rosy red, but it will be delicious.
1 – 3 1/2 – 4 lb. Beef Brisket (100% grass-fed preferred)
6 cups water
2 cups lager beer
*1 1/2 cups canning salt
1 cup golden brown sugar, packed
*1/4 cup pickling spices (I use McCormick’s)
- 1 cinnamon stick, broken into pieces
- 2 dried bay leaves, crushed
- 2 whole cloves
- 2 Tbs. mustard seeds
- 2 Tbs. whole coriander seeds
- 1 Tbs. mixed peppercorns
- 2 tsp. whole allspice
- 2 tsp. dill seeds
- 1 tsp. red pepper flakes
- Directions: In a small bowl, combine the cinnamon stick, bay leaves, cloves, mustard seeds, coriander seeds, peppercorns, allspice, dill seeds and red pepper flakes. Store in an airtight container at room temperature for up to 1 year.