It’s corn beef day…
2 C kosher salt
1 C sugar
5 g pink curing salt
20 g pickling spice
1 Gallon water
Bring water to a boil and add other ingredients. Stir until dissolved. (I used half the water and then added the other half cold) Chill to 40 degrees Fahrenheit or cooler before adding 5 lbs of brisket. Keep submerged with a plate for 5 days.
Rinse and simmer in water with another 20 g pickling spice for 90 minutes to 2 hours. (I know it’s done when a meat fork will easily pull from it.)
I always boil potatoes, carrots, onions, and cabbage in the cooking water to serve with it. Fill a gravy boat with cooking water (pot liquor) to season the potatoes at the table.
(based on the recipe in Charcuterie by Mark Ruhlman & Brian Polcyn)