Curing Corned Beef

Step 1

Combine and store in an airtight container for 6 months.

Step 2

In a large 3-4 gallon container with a lid, combine pickling seasoning, 1 cup of brown sugar, kosher salt, garlic, onion, pink salt, black pepper, and coriander with 1 gallon of water. Stir well to combine and to dissolve salt and sugar. Add brisket and place a heavy bowl on top of meat to keep it submerged while brining. Add lid to the container and place in the refrigerator for 5-7 days.

Step 3

Remove brisket from brine and rinse under cool water well for several minutes. The meat will feel denser and have a different texture and color from when it went into the brine.

Step 4

Cook corned beef and enjoy!

Step 5

Find the Instructions for cooking the corned beef here .