This brine is my go-to for curing meats, including homemade corned beef.
Table of Contents
- What is corned beef brine?
- How to properly use curing salt
- Ingredients
- How to make corned beef brine
- How much brining liquid do I need?
- Storage
- Frequently Asked Questions
- St. Patrick’s Day Recipes
- Corned Beef Brine Recipe
What is corned beef brine?
Corned beef brine is a simple curing solution of water, salt and sugar, enhanced with pickling spices for classic flavor. When pink curing salt is added, it preserves the meat during wet curing and gives the finished product its characteristic pink color.
How to properly use curing salt
This recipe uses pink curing salt #1 (Prague Powder #1), a blend of table salt and sodium nitrite. The pink color prevents confusion with regular salt since sodium nitrite should be used in small, measured amounts.
For dry cures, use 1 teaspoon of pink curing salt #1 per 5 pounds of meat. For a wet brine, use about 2–3 teaspoons per gallon of water, which typically covers 5–7 pounds of meat.
Ingredients
- Water: Ratios below are for 1 gallon (16 cups) of water. Scale all ingredients if you change the volume.
- Kosher salt: Use kosher salt for accurate measurements. If you substitute table salt, reduce the amount significantly because table salt is denser.
- Brown sugar: Light or dark brown sugar works; dark adds more molasses flavor.
- Pickling spices: Use a pre-mixed blend or a homemade mixture of mustard seed, coriander, allspice, cloves, peppercorns, cardamom, cinnamon, bay leaf, red pepper flakes and orange zest.
- Pink curing salt #1: A salt and sodium nitrite mix used for curing.
See the recipe card below for exact measurements and servings.
How to make corned beef brine
This basic brine can be used for corned beef, pastrami or other cured meats. Follow these steps and adjust curing times by the size and type of meat.
- STEP ONE: Heat 1 gallon of water in a large pot over medium to medium-high heat. Add kosher salt, brown sugar, pickling spices and the pink curing salt. Stir and cook 5–10 minutes until the sugar and salts dissolve.
- STEP TWO: Cool the brine completely to room temperature before adding meat. Using cool brine prevents partially cooking the meat.
How much brining liquid do I need?
Estimate about 1 gallon of brine for every 5–7 pounds of brisket. Ensure the meat is fully submerged with at least an inch of liquid above the surface. For larger briskets, scale up accordingly.
Place the meat in a heavy-duty plastic oven bag or meat prep bag inside a large tub or container. Pour the cooled brine over the meat, squeeze out excess air, and seal the bag. Refrigerate while curing.
Curing time depends on the cut and size. For corned beef brisket plan on 5–7 days. Smaller cuts or poultry typically need less time (3–5 days), and very small pieces or seafood 1–2 days.
After curing, rinse if desired, then season, smoke, roast or braise until fork tender.
Storage
Make the brine ahead and keep it covered in the refrigerator; use within a month for best flavor. Do not reuse brine after it has been used to cure meat.
GCG Pro Pitmaster Tips
- Use 2–3 teaspoons pink curing salt per gallon of water for 5–7 pounds of meat.
- Heat the water just enough to dissolve sugar and salt.
- Let the brine cool completely before adding meat.
- Ensure the meat stays fully submerged while wet curing in the refrigerator.
Frequently Asked Questions
Corned beef brine is made from water, kosher salt, brown sugar, pickling spices and pink curing salt. Measure curing salt carefully—too much can be harmful.
Rinsing is optional. Rinsing removes excess salt and spices. I often skip rinsing for brisket but rinse when brining pork, poultry or seafood.
For a large brisket or chuck roast, brine 5–7 days. Pork or poultry typically need 3–5 days; small pieces or seafood 1–2 days.
Turkey brine usually does not contain pink curing salt and is intended to add moisture, not cure the meat. Corned beef brine is a curing brine that preserves the meat.
St. Patrick’s Day Recipes
- Learn to Make Homemade Pastrami Using Any Kind of Meat
- Homemade Chuck Roast Pastrami Recipe
- How to Smoke Pastrami Beef Shank
- Smoked Pastrami Chicken Wings
- Beer-Braised Smoked Corned Beef Burnt Ends
- Corned Beef Brisket Sausage
- Homemade Pastrami Rub
- Smoked Pastrami Beef Ribs
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Corned Beef Brine
Ingredients
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup pickling spice
- 1 tbsp pink curing salt #1
Instructions
-
Heat the water in a large pot. Add kosher salt, brown sugar, pickling spice and pink curing salt. Cook 5–10 minutes until the sugar and salts dissolve. Cool completely.
-
Use the cooled brine to wet-cure meat according to the recipe. Brisket typically cures 5–7 days; other meats vary.
Video
Notes
Nutrition
Carbohydrates: 0.5g
Sodium: 470mg
Nutrition information is approximate.
Additional Info
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