How To Cure Your Own Corned Beef … in Time For St. Patrick’s Day
If you’re planning to brine your own corned beef in time for St. Patrick’s Day, you’ll need to gather your ingredients and get started this weekend.
Plan for a few days to gather a good brisket and some pickling spice (We love the pickling spice from Penzeys).
Then you’ll need eight days to cure the meat. If you want your corned beef to keep its classic pink color, you’ll need order to Insta Cure No. 1 too …
Bon Appetit’s recipe gives cooks the option of including Insta Cure No. 1nitrates to keep your corned beef rosy pink. “Nitric oxide combines with myoglobin, the pigment responsible for the natural red color of uncured meat. They form nitric oxide myoglobin, which is a deep red color (as in uncooked dry sausage) that changes to the characteristic bright pink normally associated with cured and smoked meat …” says the University of Minnesota. Keep in mind that nitrates are a controversial food additive that may be a carcinogen in large doses.