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Homemade Corned Beef

(Shared recipe submitted by Eric.)

Eric writes: "Long labor of love on this one!"


In a non-reactive bowl, add the salt, sugar, saltpeter, and warm water. Stir to dissolve. Blend the spices together and, on a sheet of waxed paper, rub them into the meat. Place the meat into the bag and add the remaining spices from the waxed paper into the bag. Add the carrots and onions to the bag. Pour the salt and sugar mixture into the bag, remove as much air as you can and seal. Knead the meat to press the mixture into the meat. Place the bag into a glass roasting pan and place on the lower shelf of the refrigerator. Turn and press the meat daily. The curing process takes about 10 days, but can be allowed to go on for three weeks.

When cured, the meat can be covered with water and soaked overnight in the refrigerator to remove some of the salt. Bake on a rack in the oven as you would a roast, using standard heats and times. Enjoy!

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