Corned Beef

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This was super easy and turned out perfectly. I used a locally-grown piece of beef.

I was pretty confident I could find all the ingredients in Madison, WI, and I was wrong. So I am very appreciative of the reviewers who suggested creative alternatives (many of which I also could not find. What is this world coming to?

In the end, McCormick Pickling Spice and a trip to the sporting goods store three blocks from my house for the curing salt (thank you person who went to Gander Mtn ended the hunt. I followed the directions on the cure packet and will use the rest of the seasoning for something else. The product was from Hi Mountain Seasonings.

The biggest challenge with this recipe was not eating all of it in one sitting.

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Superb results when you follow the recipe exactly.

I couldn't help but notice some misinformation and miscalculations regarding "curing salts" in some other posts. To clarify, the curing salts below ARE NOT INTERCHANGEABLE (without proper calcuations because of the differences between nitrite and nitrate and the different concentrations within each curing salt.

*Potassium Nitrate (a.k.a. Saltpeter = 93.75% potassium, 6.25% nitrate
*Sodium Nitrite (a.k.a. Instacure #1, Prague Powder #1, Pink Cure/Salt #1 = 93.75% sodium, 6.25% nitrite
*Sodium Nitrate (a.k.a. Instacure #2, Prague Powder #2, Pink Cure/Salt #2 = 14.36% sodium, 6.25% nitrite, 4.0% nitrate
*Morton Quick Tender = 99.0% salt + sugar + propylene glycol, 0.5% sodium nitrate, 0.5% sodium nitrite

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Living in Texas it is difficult to find true deli corned beef however we have plenty of brisket. I corned my first brisket using Alton's recipe let it soak for 14 days and it was incredible! I served it to several friends from NY NY and they were amazed as well. I purchase another brisket which I'm currently corning and can not wait. However I would like a pastrami recipe since I believe that pastrami is corned the same but smoked rather than boiled.

Thank you very much Alton!!

Regards;

John Saxton

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We just had a stew using the last of our supply from the freezer. I am ready to start marinating another batch. Just wonderful and well worth the trouble.

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good recipe but its ridiculous to think about seasoning it for 10 days. If you season this in the morning and cook it the next day it is pretty close to the 10 day wait.

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Excellent!! used McCormick Pickling Spice

Use many of Alton's recipe but this corned beef prompted me to write my first review.

I had two corned beef briskets from the local grocery store and was looking for a good way to prepare them when I thought I would try Alton's method. I got discouraged by the 8 juniper berries and saltpeter. Found them mail order but I didn't want to buy a 1lb of berries to get 8.

I went back to my local grocery store and found McCormick pickling spice. It has all the ingredients on Alton's list.

I added 2-3 tsp to the brine and results are excellent.


Again Alton hit another home run!

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Just finished my brine. Added a touch of Worstechire powder, and used Pink Curing salt instead of saltpeter. Now I wait I guess. Judging from all of the rave reviews, I think I won't be dissapointed. Thanks everyone.

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This was the best recipe ever! I made it for St Paddy's Day. I could not find saltpeter in time to brine so I used 1 cup Morton's Tenderquick instead of the salt and the saltpeter. bought all my spices from Penzeys Spices for around $20 if you don't live by one go to their website. Excellent, Excellent, Excellent!

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Had this on St. Patrick's day! It was SOOO good! Will definitely make again! I followed the recipe exactly (was able to get all of my spices from myspicesage- added bonus of free shipping in the US and free gift with $20 purchase- and got the food grade saltpeter from pennherb, but my meat was no where near done in 2.5 hours. Had to improvise and threw 1/2 in the pressure cooker for 1/2 hour. Was not able to continue boiling it because everyone was here for dinner and all sides were done! Other than that, it was delicious and absolutely worth the effort! Leftovers made GREAT Ruben Sandwiches! YUM!!

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Amazing recipe! I omitted the juniper berries - next time I may add a shot of gin as another chef suggested. Instead of saltpeter, I added 2cups of celery juice. I cut salt in the final prep in half - from 2tsp to 1tsp. My only regret was that I made a smaller piece of beef since this was the first time. Delicious!