Homemade Corned Beef - Dry Brine

• 12 lbs beef brisket (or top or bottom round or eye round or boneless chuck)
• 1 1/3 cups coarse salt
• 1 teaspoon peppercorn, cracked
• 2 teaspoons allspice
• 2 teaspoons dried thyme
• 1 teaspoon paprika
• 1 teaspoon sage
• 1 teaspoon bay leaf, crumbled

1. Rub seasonings all over meat. Place in a large plastic bag, pressing as much air out of the bag as you can; seal. You will see red juice exude inside the bag which lets you know the cure has begun.
2. Set bag in a pan or bowl. Weight with a second pan or bowl for the first 2 days. Once or twice a day, massage meat and turn.
3. The cure is done in about 2 weeks. It will keep in its present state for several months. It just needs to be turned every few days.
4. Before cooking, the meat needs to be de-salted. Twenty-four hours before cooking wash the cure off the beef and soak the meat in a large bowl of cold water in the refrigerator. Change the water 2 or 3 times in the 24 hour period.
5. Please note that once the meat has been de-salted it is just as perishable as fresh beef.

beef brisket, coarse salt, peppercorn, allspice, thyme, paprika, sage, bay leaf

Taken from www.food.com/recipe/homemade-corned-beef-dry-brine-355905 (may not work)