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Make Your Own Corned Beef #2


4 lb beef brisket

4 tbsp curing salt

6 garlic cloves-peeled

3 bay leaves

1/8 tsp whole cloves-about 3

2 tbsp whole coriander seeds

2 tbsp whole peppercorns

1 tbsp whole mustard seeds

1/4 cup brown sugar

1/2 cup water


Combine garlic,bay leaves,cloves,coriander seeds,peppercorns, and mustard seed in blender.

Blend until coarsly chopped.

Add brown sugar.

Set aside.

Trim brisket of most all of the fat.

Weigh the meat and measure 1 level tbsp of curing salt per pound. Add measured curing salt to the spice mixture.

Rub spice mixture into brisket,pressing in well.

Measure brisket at thickest point.

Place into heavy freezing bag,add the 1/2 cup water and close securely.

Place in shallow pan in refrigerator.

Cure 5 days per inch of measured thickness,turning bag daily.

When cured, cook as desired.