Curing your own corned beef is simple but it does require planning ahead so if you haven’t started NOW is the time as corned beef must cure 5-7 days. I used America’s Test Kitchen’s recipe for the spice mixture.
And because I didn’t have a brisket right at hand but I did have a flank cut that substitutes nicely. I speared it about 30 times on each side before rubbing in the spices.
Now it rests in the fridge for 5-7 days. I started a couple days ago so it will be going on 7 on Saturday (St. Patrick’s Day) when I’ll be cooking it.
mossy_stone
homestead barn hop, monday mania , melt in your mouth monday, make your own! monday, hearth and soul , fat tuesday, traditional tuesday, weekend gourmet, slightly indulgent tuesday, real food wednesday, what’s cooking wednesday, gluten free wednesday, frugal days sustainable ways, healthy2day, simple lives thursday
Even though I won’t eat meat, this sounds delicious, Thanks for sharing with Hearth and soul blog hop.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂