Homemade Corned Beef and Cured Meat Recipes

sausage making equipment and sauage seasonings

Homemade Corned Beef Brisket

Corned beef has its roots in Irish history. According to the United States Department of Agriculture, corned beef and cabbage was a traditional dish served on Easter Sunday in rural Ireland. A more likely scenario is that a piece of salt pork* was boiled with cabbage since beef was considered a delicacy reserved for the privileged. Regardless of its origins, corned beef is a mainstay among Irish-Americans as well as everyone else on St. Patrick’s Day.

The word ‘corned’ has to do with the method of curing or preserving meat. Before refrigeration, meat was preserved with very coarse salt. The pellets of salt rubbed into the meat’s surface were sometimes the size of corn kernels; hence the term ‘corned’ beef. Today, corned beef is usually brined, yet the corned term remains.

Pastrami is basically corned beef that has been rubbed with additional spices after removing from the curing brine and then slow smoked to infuse flavor and cook the meat. The word pastrami comes from the Romanian word ‘pastra’ meaning to preserve and was translated via Yiddish to pastrami. Another theory is that it was derived from the Turkish word ‘pastirma’ which is a Middle Eastern smoked meat.

Jerky Making

Sausage Making

Just In Time For St. Patrick's Day
CORNED BEEF and PASTRAMI KIT $24.95
Make your own lean and delicious corned beef and pastrami with our latest addition to the You-Make-Kit Brand. This kit and fresh beef brisket from the supermarket are all you need. We tried many recipes and methods of making corned beef and found that the traditional brine method produces the best corned beef and pastrami.

You will be enjoying the best corned beef and pastrami sandwiches you have ever eaten in as little time as one week. The kit includes all the curing salts, spices, tools and instructions to prepare up to 10 lbs. of brisket.

Make It All From Scratch
Everything you see pictured here can be made using a You-Make-Kit Brand kit. Make your own delicious Deli-Style Rye bread using our Artisan Bread Kit. There is nothing better on a Reuben Sandwich than home-made sauerkraut and a garlic dill pickle made using our Sauerkraut & Dill Pickle Kit. Bring it all together with a batch of mild or tangy cheese using our ever popular Deluxe Cheese Kit. Even the Horseradish Mustard recipe is just one of many you will find in our Mustard Making Kit. Wash it all down with a home brewed Irish Stout produced with our Home Brewery System.

MORTON TENDER QUICK 2 LB. bag $5.59
A fast cure product developed as a cure for meat, poultry, game and fish. It is a combination of quality curing ingredients. Contains salt, sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor. Propylene glycol keeps the mixture uniform. Tender Quick is NOT a meat tenderizer.

MEAT TENDERIZER $6.95
Easily tenderize the toughest cuts of meat. This heavy duty spring loaded tool has stainless steel prongs to break down meat fibers and pierce meats for marinating and curing.

Corned Beef & Cabbage

2 lb. raw corned beef

1 head cabbage

4 red potatoes

6 large carrots

2 large onions

1 clove whole

2 Tablespoons butter

1 teaspoon minced garlic

After cooking a homemade raw corned beef, remove all but 2 cups of the cooking liquid.

Core cabbage and cut into quarters. If a large cabbage is used, cut into eighths. Cabbage pieces should be twice as big as the potatoes. Place cut cabbage sections in the reserved liquid. Wash potatoes and poke three or four times with a fork. Place potatoes on top of the cabbage.

Trim and peel carrots. Cut carrots into 3 inch pieces. If they are large, cut thick pieces in half so that all pieces are about the same size. Place carrots on top of potatoes.
Peel onions and cut into quarters. Stick 1 whole clove into an onion quarter. Place onions on top of the carrots. Sprinkle minced garlic, salt and pepper over the onions.

Add 2 bottles of Harp Lager or other pale lager beer; then fill with water until carrots are covered. Onions should remain above the liquid. Add the butter. Place on the stove and bring to a boil. Reduce heat, cover and slow simmer until carrots are cooked.

Stir the whole pot and add salt and pepper to taste. Place the corned beef in the pot and stir again. Let pot return to a simmer then turn off the heat and let stand covered for 10 minutes.

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