Whole Muscle Cured Meats

Old Brine Corned Beef

Traditional Style Corned Beef

Old Brine Corned Beef is a whole-muscle cured meat made from beef brisket flat, beef brisket point or beef round. Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

Corned beef and pastrami start out identically; this is the version that stops before the smoker. Whole pickling spice does the work — allspice, clove, bay and mustard seed over a long soak in brine. Simmer it at the end or it will be tough no matter how well it cured.

• 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. Remove from the bag and pat dry with paper towels — do NOT rinse or soak. The salt is measured to 2.5% of the meat weight, which is exactly where it should finish. Soaking washes out seasoning you weighed on purpose, and there is no way to know how much you lost.
7. Place the corned beef in a large pot and cover with fresh cold water.
8. Bring to a boil, then reduce to a gentle simmer. Cook for approximately 1 hour per pound until fork-tender.
9. Optional: Add carrots, potatoes, cabbage, and onions to the pot during the last 30-45 minutes for a complete meal.
10. Let rest 15 minutes before slicing against the grain.

Before you start

• How much Cure #1 per pound
• Venison to pork fat ratio