Corned Beef

Corned Beef


1 gallon water

1 1/2 cups kosher salt

1/2 cup packed brown sugar

1/4 cup mixed pickling spices, divided

4 tsp Original Wild West curing salt

4 garlic cloves, minced

4-5 lbs fresh meat (beef, venison, moose, elk all work great)



Large stockpot

2 oven roasting bags

Dutch oven or roaster or double freezer bags

Enough room in your fridge to store the brisket for 5 - 7 days



In a large stockpot, combine water, kosher salt, brown sugar, 2 Tbsp pickling spices, Original Wild West curing salt, and garlic. Bring the brine to a simmer and stir until salt and sugar are dissolved.  Remove from heat and cool to room temperature.  Refrigerate until chilled.

Place the meat in a non-corrosive container or double bag.  Add in the cooled brine.  Make sure that the meat is covered with brine.

Keep it refrigerated for 5 to 7 days so that the meat can properly soak in all the spiced flavor.  Be sure to turn the meat over occasionally so that it remains evenly coated.

After 5 to 7 days, remove it from the brine.  Give the meat a thorough rinse and place it in a Dutch oven or roaster with enough water to cover and add the remaining pickling spices.  Place in a 300F oven for about 3 hours until tender.  Add water if necessary to keep meat covered.  Cool and slice to desired thickness.

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