Looking for the best 7-day brine recipe/solution for corned beef. Buying the meat today, starting the brine tonight. Thanks so much. ;o)
Also, where does one buy the "pink salt" I've read about, which is recommended for brining corned beef? Thanks! ;o)
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I don't know the diffrence between the #1 and 2. I think one has regular salt in addition to the Sodium Nitrate, and the other has sugar. Anyone know this? The Wiki was week on that one.
You'll find recipes that use tender quick, and Prauge salt #1 and #2. They are not interchangeable.
So, start with what curing salt you can find and work up from there on the recipe.
Try the canning section in your supermarket, or ask someone that makes sausages etc, or someone that hunts and cures their own meats.
I've had good results with the tender quick which seems to be more widely available.
Maybe your butcher might have a source or know where tender quick or pink salt is available in your town.