Whilst the cure was at the front of the cupboard I thought I'd keep up the momentum and get a bit of beef on the go, documenting the process more than I did with the bacon. Corned beef is so called because it was cured with grains of salt the size of corn kernels, I haven't got any of those though so table salt has to suffice. With corned beef I put a bit more flavour into the cure than for bacon, ending up with this recipe.
Corned Beef Cure, per kg of meat
10gr brown sugar
3.2gr cure #1
1/2 teaspoon black peppercorns
5 juniper berries
1/2 teaspoon of mustard seeds
2 bay leaves
Simply crumble the bay leaves, give the pepper, juniper and mustard a slight crush and then mix it all up.
I like use brisket - as I think corned beef should have the striated finish that it gives you - and today I started with this 1.8kg slab. You can cure other cuts this way too though if you prefer.
Then simply rub the cure all over the meat. It gets to work almost straight away, the colour changing and some liquid starting to leach out.
Then all you need to do is stick it in a bag and get it in the fridge. I'll leave it for a week I reckon, giving it a turn and massaging the cure around it each day.
Once it's cured give it a good wash off and then simmer it for 3 - 3.5 hours, or as suggested by whatever recipe you're using. I'll report back next week once it's cured and I decide what to do with it. Currently I'm thinking an Irish corned beef dinner with boiled potatoes, carrots and cabbage but 7 days is a long time to change my mind. With 1.8kg of the stuff I imagine there will be quite a lot left over for salt beef sandwiches and corned beef hash too.