This recipe is for 25 pounds of beef, but can scaled down. Prague powder number 1 is a commercial curing product that can be found at sausage supply shops. You may want to reduce the amount of salt, as this amount was used as a preservative.
Ingredients
- quarts ice water: 5 piece
- ounces salt: 6 piece
- ounces Prague powder number 1: 3 piece
- ounces white sugar: 3 piece
- pickling spice: 2 Tbsp
- beef brisket: 25 pound
Metric Conversion
Stages of cooking
-
In a large plastic bucket or tub, mix together the ice water, salt, Prague powder, sugar and pickling spice. Submerge meat in the mixture, and refrigerate for 3 to 4 days. A weight may be placed on top of the meat to keep it submerged.
-
Cook corned beef as you normally would. Simmer or roast for about 50 minutes per pound, or until tender.
