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How to Make Corned Beef

Dry Curing

Meat Curing Methods & Recipes provided by Morton International, Inc. 

• Dry curing involves applying the cure mix directly on the meat.  Curing is done in the refrigerator.  After curing, the meat is rinsed to remove the excess salt and then cooked. 

• Dry curing is used in curing hams and bacon as well as smaller cuts of meat. 

• After applying the cure, place meat in a plastic food storage bag and tie end with a twist tie.  For large cuts of meat and poultry, use large-size food storage bags which are available in most grocery stores.  Do not use garbage bags.

Tips

As you begin, please keep in mind that home meat curing is not an exact science.  If you should experience difficulty in the preparation of an individual recipe, refer to the following meat curing tips to help ease the process.  Remember patience is the key to perfection!

• Meat cuts differ in thickness and amount of bone and fat which affect cure penetration rate.  You may have to lengthen curing time if using a thicker cut than specified in a recipe.

• Feel free to experiment with spices when curing to suit your family's taste.  However, do not exceed the curing levels indicated in the recipes.

• To eliminate guesswork, label and date meats before curing.  We recommend labeling day and time the meat is to be removed from the cure.

• If meat is too salty, soak or boil in water to remove excess salt.  Next time, remember to rinse cured meat under running tap water to remove excess salt or reduce curing time slightly.

• Cure meat in the refrigerator (36°-40°F).  At colder temperatures, meat will not cure properly.  Warmer temperatures encourage growth of spoilage microorganisms.

• After curing, meat and poultry are still raw and must be cooked before being eaten.  For your convenience, most recipes include suggested cooking instructions. 

• Cured meat turns a pink or reddish color when cooked.  If meat is fully cured, it will be pink throughout the cut.  For poultry, use a meat thermometer to determine doneness, as meat will appear light pink when fully cooked.

Dry Rub Corned Beef

• 4-6 LB. beef brisket

• 5 Tbs. Tender Quick® 

• 2 Tbs. brown sugar

• 1 Tbs. ground black pepper

• 1 tsp ground paprika

• 1 tsp ground bay leaves

• 1 tsp ground allspice

• ½ tsp garlic powder 

1. Trim surface of fat from brisket.

2. In a small bowl, mix Morton® Tender Quick® and remaining ingredients and spices. 

3. Rub mixture into all sides of brisket. 

4. Place brisket in plastic bag and tie end securely.  Refrigerate and allow to cure 5 days per inch of meat thickness. 

5. Place brisket in Dutch oven.  Add water to cover. Bring to boil; reduce heat. Simmer until tender, about 3-4 hours.