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I want to make corned beef, help please

MazDee | Mar 8, 2008 09:02 PM

I have been looking at all the threads on curing corned beef, and checking some of the helpful links. One question remains, before I start, Where I live, I have never seen kosher salt. I have course and fine sea salt, and wonder if that would work. Please give me advice before I embark on this effort! While you are at it, Chowhounds, would you advise the dry or wet cure? I saw comments that said they thought the dry cure also resulted in dry corned beef. Also, how long to brine? Many of the recipes cure for only 4 or 5 days, but I read somewhere that it must cure for 2 weeks or so. I should mention that I don't particularly want an Irish potato and cabbage dinner. I want to make wonderful sandwiches! In México, there is NO corned beef, at least where I live. I am going to bake some rye bread and have Reuben sandwiches! Advice, please. Thanks, Dee

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