Monday, March 15, 2010

Make Your Own Corned Beef Brisket


Corned Beef (or Venison) Brisket

For 10 Lb Brisket (or adjust for your size brisket)

1 1/2 gal water
1 cup + 2 Tbl Tender Quick 
4 beef boullion cubes
3 Tbl mustard seed
3 Tbl celery salt
3 Tbl coarse black pepper
1 full bulb garlic, clean all cloves and dice
1 meat injector needle

Bring all ingredients to a boil. Boil for 5 minutes, then cool the brine.

Immerse meat in brine mixture. 

Keep at a refrigerated temperature (40- 45 degrees)

First 4 days - inject meat everyday
Next 8 days - inject meat every other day
Drain meat for 1 day and continue to refrigerate (or freeze) until you're ready to cook.



  1. what happens when u dont wanna make yer own? ;)

  2. Generally, one would ignore such posts that don't appeal to them.

    *wink right back atcha*

  3. FYI:

    My next post will show how to make your very own PASTRAMI out of that corned beef brisket up there ... so don't look if you're still not interested (or hungry.)


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