Homemade Corned Beef or Venison

Homemade Corned Beef or Venison
I like this more than the store bought corned beef
Cuisine: Irish
Recipe type: Corned Beef
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 2 to 3 pound brisket
  • 2 quarts water
  • ½ C canning and pickling salt
  • ½ 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
  1. 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.
  2. 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.
  3. 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 3½ to 4½ hours until meat falls apart.
  4. Optional: For a saltier, stronger result, save a couple cups of the brine solution and add to the fresh water when cooking.
  5. Optional: Instead of cooking on the stove top, cook in a crock-pot on low for approximately 8-10 hours.


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