Description: My Gurl & Me's twist on the traditional pickling spice blend. Hand blended in small batches, MGM's Basic Pickling Spice is our go-to blend for home cured corned beef.
Home Cured Corned Beef
1/2 gal. water
2 c. kosher salt
1/2 c. Sugar
3 t. Garlic, minced
1 T. sodium nitrate (aka curing salt, or pink salt)
2 T. MGM Basic Pickling Spice | Mild
Combine the above ingredients. Bring to a boil stirring until the salt and sugar have dissolved
1/2 gal. ice water
Add 1/2 gallon of ice water to quickly cool the brine. Refrigerate until cold.
1 Beef Brisket 4-5 lb
Place the brisket in your preferred container making sure it is fully submerged.*
Twist the lid onto the jar and refrigerate.
*The beef brisket must remain submerged in the brine. We find that using a vacuum sealed bag is ideal for this. However, the volume of brine is such that it should be sufficient to cover the brisket in a large non-reactive container or pot, or large bag. If using a container place a plate and then a zipper seal bag of water on top of the meat to weight it down. If using a zipper seal bag to brine the meat, to catch any leakage, put the bag in a container before placing in the refrigerator.
Allow the brisket to remain in the brine for 5 days, turning once a day.
Remove the brisket from the brine an rinse before cooking.
