Making Corned Beef at Home

Introduction:

Today, we're breaking down the basics of brining a beef brisket to make traditional corned beef.

Despite the name, corned beef is not made from corn. The term “corned” refers to the coarse grains of salt—called corns of salt—that were historically used to cure brisket.

In this recipe, we don’t rely on large salt crystals. Instead, we use a water-based curing solution, also called a brine or pickle, made with salt, curing agents, and spices. The brisket is submerged in this solution for several days, allowing the meat to cure properly while absorbing flavor.

The final result is incredibly flavorful homemade corned beef—and this process makes it surprisingly easy to prepare your own with just a few basic tools and ingredients.

Ingredients and Equipment

The photos above and below feature our Pastrami Kit, which includes Corned Beef Cure (enough for two full-size briskets) and Pickling Spices. Both ingredients are also available separately.

Other helpful tools include:

• Food scale
• Food-grade brining bucket
• Meat pump

If you have extra time, a meat pump is optional. Pumping speeds up curing, but if you skip it, you can simply extend the brining time from 3 days to about 5–6 days.

A reliable food scale is essential for accurately measuring your brisket's weight and ensuring the curing ratios are correct.

Buy the Brisket (or Bottom Round)

Since the brisket will be brining for several days, start with fresh, high-quality meat from a butcher shop or deli with good turnover.

You have two options:

Whole Brisket
Best if you want to trim and render the fat for homemade beef tallow.

Trimmed Brisket
A convenient option if you're focusing only on making corned beef.

While brisket is the traditional cut, bottom round can also serve as a substitute when brisket prices are high or availability is limited.

Trim the Brisket

Using a sharp knife, remove most of the surface fat from the brisket.

The muscle already contains good internal marbling, and thick exterior fat prevents the curing brine from penetrating evenly.

Don’t discard the fat trimmings. They can be rendered into beef tallow:

1. Cook the fat slowly over low heat in a pot or slow cooker.
2. Strain through a fine stainless steel strainer.
3. Pour into a mason jar and allow it to cool.
4. Store in the refrigerator for future cooking.

Weigh the Brisket

After trimming, the brisket will typically lose around two pounds of fat.

In this example, trimming produced two pieces, each weighing approximately five pounds.

Accurate weight is important because curing calculations depend on it.

Make the Brine

The Sausage Maker’s Corned Beef Cure contains everything needed to make the brine.

Each package includes:

• Pre-measured curing salts
• Seasonings
• Sodium nitrite in the correct proportion

One container can cure approximately 25 pounds of corned beef using the brining method.

To prepare the brine:

1. Fill a 5-gallon food-grade brining bucket with 2 gallons of cold water.
2. Add about 2 cups of ice to keep the mixture cold.
3. Add half of the Corned Beef Cure.
4. Add half of the contents of the Pickling Spice container.
5. Mix thoroughly until fully dissolved.

You now have a properly balanced curing brine.

Pump the Brisket (Optional but Recommended)

Using a meat pump, inject 10% of the meat’s weight in brine.

Example calculation:

4 lb brisket
4 × 16 = 64 oz
10% = 6.4 oz

So you should inject about 6.4 ounces of brine into that piece of meat.

Our meat pump holds 4 oz, so about two full pumps will achieve the correct amount.

Focus the injection on the thickest parts of the muscle to ensure even curing.

If any areas are thinner than 1 inch, injection is unnecessary—they will cure fully through soaking.

Curing the Brisket

After pumping, place the briskets into the brine and allow them to cure.

If stacking multiple pieces, alternate positioning daily:

• Day 1: flesh side to flesh side
• Day 2: skin side to skin side

This process is called overhauling, and it ensures even exposure to the curing brine.

Curing Time

• 3 days if injected and under 2" thick
• 5 days if not injected or thicker cuts

Extra-thick briskets (over 3") may benefit from 4–5 days.

Store the container covered in a refrigerator or cooler at 33–40°F during the entire curing period.

Cook the Corned Beef

After curing:

1. Remove briskets from the brine.
2. Rinse lightly under cold water to remove excess spices.

At this point, the brisket has officially become corned beef.

Discard the brine—never reuse curing liquid.

To cook:

1. Place the corned beef in a pot with

   • Peeled potatoes
   • Carrots
   • Quartered cabbage
2. Bring water briefly to a boil.
3. Reduce immediately to a gentle simmer.

Cooking usually takes around 3 hours, depending on thickness.

The internal temperature should reach 145–155°F.

Never boil the meat aggressively, as this can toughen the texture.

When finished, slice the corned beef across the grain. Done correctly, the meat will be tender enough to nearly fall apart while still holding its structure.

Final Thoughts

Homemade corned beef is one of the most satisfying cured meats you can make at home.

With a few basic ingredients, a simple brine, and a little patience, you can create a classic deli-style corned beef with incredible flavor and texture.

Once you try it yourself, it’s hard to go back to store-bought versions.