"Richard Periut" > wrote in message
...
> RobertE wrote:
> > I've got a great recipe for dry curing that makes the most amazing
> > corned beef you'll ever have tasted. Am happy to share it if you like.

> I would very much appreciate that.

This is really the ticket. I lifted it from some website or other a few
years ago. It produces a very intensely flavoured meat which some of my
friends find too rich. I cook it very slowly in
slightly-less-than-simmering water for several hours. The only precaution
is that it really makes your fridge stink/smell fantastic, depending on your
point of view.

Hope you folks enjoy it as much as I do.

Dry Cure
~~~~~~~~
The Rub:
1/2 c kosher (coarse) salt
2 Tbl brown sugar
1 Tbl black peppercorns, cracked
1 Tbl dried thyme
1/2 Tbl paprika
1/2 Tbl pickling spice
2 cloves garlic, peeled and sliced
2 bay leaves
1 fresh beef brisket (4 to 6 pounds), preferably point cut, trimmed of
excess fat, patted dry

Preparation:
Mix salt and seasonings in small bowl.

Rub each side evenly with salt mixture, working the mixture well into the
meat. Place in 2-gallon-size ziplock bag, forcing out as much air as
possible.

Place in pan large enough to hold it (a roasting tin works well), cover
with second, similar size pan, and weight with two bricks or heavy cans of
similar weight.

Refrigerate 7 to 10 days, turning once a day.