Whole Muscle Cured Meats

Old Brine Corned Beef

Traditional Style Corned Beef

• Savory
• Classic
• Herb

What goes in it

• Kosher Salt
• Cure #1
• Brown Sugar
• Coarse Black Pepper
• Garlic Powder
• Coriander
• Mustard Seed
• Allspice
• Ground Cloves
• Bay Leaves (Ground)
• Ground Ginger

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Beef Brisket Flat · Beef Brisket Point · Beef Round

How it's made

1. Weigh your brisket to calculate exact ingredient amounts.
2. Mix all dry cure ingredients together.
3. Rub cure mixture over the entire brisket, covering all surfaces.
4. Place in a vacuum seal bag or large zip-lock, pressing out air. Refrigerate.
5. Cure for 1 day per pound of meat. Flip daily. A 10 lb brisket needs 10 days.
6. After curing, remove and rinse thoroughly under cold water.
7. Soak in cold water for 2 hours, changing the water every 30 minutes to draw out excess salt.
8. Place the corned beef in a large pot and cover with fresh cold water.
9. Bring to a boil, then reduce to a gentle simmer. Cook for approximately 1 hour per pound until fork-tender.
10. Optional: Add carrots, potatoes, cabbage, and onions to the pot during the last 30-45 minutes for a complete meal.
11. Let rest 15 minutes before slicing against the grain.