I’ve always wanted to try my hand at Curing Corned Beef for our St. Patrick’s Day supper. Well, I finally got around to making it this year and there is no going back….it was the best thing EVER. I will tell you, it takes about a week to cure, but it is so worth it. If you don’t have seven days at least try for 4-5 days of curing, but it’s best to just let it sit for 7 days if you can.
Curing meat does require a little pre-planning. Ideally, it takes 7 days to cure and you can’t cure it without the addition of pink curing salt. This is totally different from table salt of any kind and you don’t want to eat it (that’s why it’s colored pink…so you don’t accidentally use it while cooking). When the curing process is done, you rinse the meat well under cool water and then boil it either on the stove or my favorite way is my Slow Cooker Corned Beef recipe (recipe coming 3/14/16). Make sure to pop over there to find out how to cook it once you are done with the curing process.
I’ve got you covered, if you’re looking for more corned beef dishes!
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