Why not make your own corned beef? This recipe is for 12kg of beef but can scaled down. Curing salt, or Prague powder number 1, is a commercial curing product that can be found at sausage supply shops.
5 litres ice water
90g curing salt (Prague powder number 1)
90g white sugar
2 tablespoons pickling spice
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Directions Preparation:5min › Extra time:4days curing › Ready in:4days5min
In a large plastic bucket or tub mix together the ice water, salt, curing salt, 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.