I just put 5 lbs. of beef brisket in brine, in the 'fridge, to cure into corned beef. I didn't use any pink curing salt - some say pink salt is a health hazard (I have no idea). Since it's only added to make the beef pink, and we don't care about the color, I've been leaving it out lately.
The brine I used is real simple: 2 quarts of water, 1 cup Kosher salt, 1 1/2 tablespoons Pickling Spices, 1/4 cup Brown Sugar. I just used Mrs. Wages Pickling Spices from the store.
During the next week, I'll turn the meat over a couple of times to make sure it's evenly exposed to the brine. After it's soaked for a week I'll rinse it several times and let it sit overnight in cold water to get the salt out - then we'll cook it.
It's only 5 pounds of meat, so I doubt we'll make corned beef and cabbage this time - we'll do that with another one for St. Pat's Day in about seven weeks. But boy, a couple of lunches with Reuben sandwiches on rye bread, homemade sauerkraut, and spicy mustard, AND a couple of breakfasts of corned beef hash and runny eggs - that's some good eating, there.
I need to remember to make corned beef more often!.
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