Homemade Corned Beef

Homemade Corned Beef


7 people made this

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.


Serves: 100 

  • 5 litres ice water
  • 185g salt
  • 90g curing salt (Prague powder number 1)
  • 90g white sugar
  • 2 tablespoons pickling spice
  • 12kg silverside

Preparation:5min  ›  Extra time:4days curing  ›  Ready in:4days5min 

  1. 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.

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