Homemade Corned Beef or Venison
I like this more than the store bought corned beef
Ingredients
- 2 to 3 pound brisket
- 2 quarts water
- 1/2 C canning and pickling salt
- 1/2 C tenderizing salt Morton's Tenderquick
- 3 T sugar
- 2 T mixed pickling spice
- 2 bay leaves
- 8 whole black peppercorns
- 4 cloves garlic mixed
Instructions
- Combine all ingredients except meat in a pot and heat just to a boil. Remove from heat and allow to cool back down to room temp.
- Place meat in a non-reactive container (glass, ceramic or ziplocs) and pour in cooled brine solution. Refrigerate for 4 to 6 days (thinner cuts for 4, thicker for 6). Stir up the meat at least once a day.
- When ready to cook, dump out he mixture and rinse off the meat. Place meat and fresh water in a pot and heat to a boil. Reduce heat and allow to simmer approximately 3 1/2 to 4 1/2 hours until meat falls apart.
- Optional: For a saltier, stronger result, save a couple cups of the brine solution and add to the fresh water when cooking.
- Optional: Instead of cooking on the stove top, cook in a crock-pot on low for approximately 8-10 hours.
Posted in