Corned Beef Brine

What is corned beef brine?

Corned beef brine is a liquid solution with salt, sugar and water that is used to cure meats. In addition to the water, pickling spices are added to give it that authentic corned beef flavor.

Pink curing salt is also added to corned beef brine. It is the key to the preservation stage, which allows you to wet cure meat for several days. It’s also what gives the cooked meat its pink color.

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How to properly use curing salt

This corned beef brine recipe uses pink curing salt #1, which is also referred to as prague powder # 1. It is a mixture of table salt and sodium nitrite.

The reason the salt is dyed pink is so that you don’t confuse it with regular table salt because by itself, it’s harmful. That’s why it’s important to understand how to properly use curing salt. You only need a small amount.

It is safe to use 1 teaspoon of pink curing salt #1 for every 5 pounds of meat when using it as a dry brine.

If you’re making a wet brine like this recipe you can use 2-3 teaspoons of pink curing salt #1 for every gallon of water, which should be enough water to cover 5-7 pounds of meat.

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• Water: The ratios for all of the ingredients are based on using 1 gallon of water. If you use more or less water, you must adjust the other ratios. 1 gallon equals 16 cups of water.
• Kosher Salt: It’s really important that you use kosher salt in this recipe. If you use table salt, you will need to cut the amount by at least half, because it’s way more dense.
• Brown Sugar: You can use light or brown sugar. I almost always use dark brown sugar in recipes, because I like the added molasses.
• Pickling Spices: Purchase pre-mixed pickling spices or make my Homemade Pickling Spice, which includes mustard seeds, coriander seed, allspice, cloves, black peppercorns, cardamom pods, cinnamon sticks, bay leaves, red pepper flakes and orange zest.
• Pink Curing Salt #1: This is a combination of table salt and sodium nitrite.

See the full recipe card below for servings and a full list of ingredients.

1. STEP ONE: Heat the water in a large stock pot on the stove over medium to medium-high heat. Add the remaining brine ingredients. Cook for 5-10 minutes, until the sugar and salts are dissolved.

2. STEP TWO: Allow the corned beef brine to cool to room temperature before adding it to any meat. It’s important that you have cool water, so you don’t start to cook the meat.

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How much brining liquid do I need?

When making a corned beef brisket, a brisket can weigh anywhere from a few pounds to 20 pounds. Plan on 1 gallon of brining liquid for every 5-7 pound brisket. So a 10-lb brisket would need two gallons.

You want enough liquid, so you can cover the meat with at least one inch of water.

When brining meat, I find it easiest to place the meat in a plastic oven bag or brining bag. Then, place the bag in a large container. I usually use a large tub.

Pour the cooled brine into the bag over the meat. Once the meat is submerged, twist the top of the bag to remove the air and tie it in a knot.

How long you need to refrigerate the meat will vary, depending on the protein and how large the meat is. I brine corned beef brisket for 5-7 days.

After the meat is cured, you can add Homemade Pastrami Rub and smoke it, roast it or cook it in a slow cooker or instant pot until the meat is fork tender.

Storage

You can make the corned beef brine in advance and store it covered in the refrigerator until you’re ready to use it. For the best freshness, I try to use it within a month.

Do not use the brine more than once.

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