Homemade corned beef - dry brine (recipe)
| Homemade corned beef - dry brine (recipe) | |
|---|---|
| Name | Homemade corned beef - dry brine |
| Ingredients | Beef brisket • Coarse salt • Peppercorn • Allspice • Dried thyme • Paprika • Sage • Bay leaf |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 474.9 |
| Fat | 40.2 |
| Protein | 25.7 |
| Carbohydrate | 0.8 |
| Fiber | 0.3 |
| Net carbohydrates | 0.5 |
| Sugar | 0 |
| Saturated fat | 16.2 |
| Cholesterol (mg) | 110.4 |
| Sodium | 4287.9 |
| Servings | 36 |
| Yield | 1 corned beef |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Homemade corned beef - dry brine (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- 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.
- 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.
- 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.
- 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.
-
Please note that once the meat has been de-salted it is just as perishable as fresh beef.
Food tags
Very Low Carbs, High Protein, St. Patrick's Day,, For Large Groups
Homemade corned beef - dry brine (recipe) details:
Time:
Prep Time in Hours and Mins:10M
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Contributors: Prab R. Tumpati, MD
