It's that time of the year when the corned beef posts start popping up. There will inevitably be people who buy poor quality premade corned beef that turns to mush when they try to sous vide it. Or it will be too salty.
To that, I say make your own!
I'm actually a little behind on my corned beef this year because I usually equilibrium cure for at least 3 weeks before cooking but I think I'm okay since I'm only curing the flat this year.
If anyone is curious here's the recipe. it is in percentage weight of brisket
2.2% salt
1.0% sugar
0.20% Prague #1
0.70% pickling spice
- combine cure and season the meat evenly.
- bag it all up making sure all the cure ends up in the bag.
- let cure for at least 3 weeks in the fridge.
- 48 hours @ 140f
-or- - unbag, rinse off pickling spices, apply 1:1 coarse black peppercorn and coriander and smoke to make you have pastrami.
by DetectiveNo2855
3 Comments
I make my own corned beef (almost 20lbs currently pickling), but I’d never sous vide it because I need the pot liquor that comes from gently simmering it. Sous vide is a very cool tool, but it’s not for everything.
3 weeks? How does the beef not rot?
So if my brisket weighed 10 pounds (for the sake of convenience) that would be 160 ounces. 2.2% of 160 ounces is 3 1/2 ounces of salt, 1% sugar is 1.6ounces etc. Is that correct?