Homemade corned beef

Discussion in 'Beef' started by cjbdvm04, Feb 4, 2016.

  1. cjbdvm04

    cjbdvm04 Newbie

    Bought a usda choice angus brisket, 15lb. Trimmed and now have two portions of flat and one point. Want to make corned beef using equilibrium cure calculator from (http://www.diggingdogfarm.com/page2.html). I don't want to soak the corned beef in water after the cure to remove excess salt. What I mean is that I want the cured beef to contain the proper amount of salt right out of the cure. Then I plan on preparing it sous vide and then searing. My question is this: what percent salt should I use in the cure?
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Depends on how salty you like your corned beef. I have found that the 2% in Martins Calculator is spot on for the bacon we make. I have not used his calculator for making pastrami or corned beef.
  3. mowin

    mowin Master of the Pit

    That a question only you can answer. Everybody's taste is different. 2% may be too salty for some and not salty enough for others.
    I used a 2% salt ratio for my venison pastrami and my brother said it was a tad salty, however his wife said it needed more.
    I thought it was perfect.

    I'd try 2%, and adjust on future cures.
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    2% is popular around here for most large cuts being cured. Works for me...JJ
  5. cjbdvm04

    cjbdvm04 Newbie

    Thanks for the replies. I think I'll shoot for 2% and will let you all know how it turns out!

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