Corned Beef

I had this small brisket in the fridge thawing for the weekend. I was going to smoke it but instead I picked up a larger brisket to smoke next weekend (GFS – $2.39 per pound) and this smaller one is destined for corning. Recipe is from Michael Ruhlman’s book Charcuterie with some modifications. I added peppercorn, thyme, and bay leaves.

Cure Corned beef

Picked up a 3.5 Gallon tub from Sam’s club to hold the beast while curing.


Brisket prior to trimming not really fitting.


Trimmed some fat and cut in half.


Made up 3 gallons of brine to make sure I had enough to cover.


Brine brought to a boil than chilled outside till cool.


Brisket off for a sleep in the fridge for 5-6 days.

Makin Bacon and Possibly Corned Beef

Corned beef prices have been very high laterly $5-$6 per pound but whole brisket I can get for $3-$4 per pound. Also I have always wanted to try making bacon and other cured meats. So I ordered Michael Ruhlman and Brian Polcyn’s book on curing meats and some curing salt to get me started. Should be picking up a brisket (from GFS) this weekend to start the process and will head down to the West Side market to check in on getting some pork belly.

Michael Ruhlman’s recipe for corned beef
Home-Cured Corned Beef

Michael Ruhlman’s home cured bacon
Home cured bacon

In the bacon recipe it calls for adding brown sugar and juniper berries. I plan to leave those out as I don’t like a sweet bacon.